Capicola, done and sliced, but … ?

Hi Walter,

Congratulations, your Capicola looks really good.
Salt level is a matter of taste. The minimum salt level in the finished product should be 2.5-3%, beyond that is a matter of preference. We have done Capicola using two methods: “salt box” and “equilibrium”. You did the equilibrium method, so you can add more salt next time you make this if you think its not salty enough. Also it helps to slice the meat very thin, then you can really enjoy the flavor of dry cured meat.