Traditional Capicola Recipe

Traditional Capicola Recipe

Traditional Capicola Recipe 400 296 The Original Dry Bag Steak

This traditional dry cured pork shoulder is made from just the coppa muscle of the whole shoulder.

Dry Cure Ingredients

  • Pork coppa muscle 4 1/2 lbs. (2kg)
  • Kosher salt (3% of meat weight) 6 tbsp (60g)
  • Sugar 2 tbsp (30g)
  • InstaCure #2 (0.25% of meat weight)1 tsp (6g)
  • Black pepper, coarsely ground 2 tbsp (4g)
  • Juniper berries, crushed 1 tbsp (4g)
  • Bay leaves, crumbled 2 (2g)
  • Freshly grated nutmeg 1/2 tsp (1g)
  • Fresh thyme 2 or 3 sprigs (3g)
  • Garlic, minced 2 cloves


  1. Mix Dry Cure Ingredients well and rub onto meat, making sure to cover all nooks and crannies.
  2. Transfer meat into a Ziplock or Foodsaver bag and place in your refrigerator for two weeks to cure.
  3. After the curing process, remove meat from bag, and rinse off cure under running water.
  4. Transfer to UMAi Dry® and place place on an open wire rack to dry in your refrigerator four to eight weeks, or until 35-40% reduction in weight.
  5. After drying is complete, slice thin and enjoy! For perfect, paper thin slices every time, we highly recommend the Chef’s Choice Model 632 Deli Slicer.
Privacy Preferences

When you visit our website, it may store information through your browser from specific services, usually in the form of cookies. Here you can change your Privacy preferences. It is worth noting that blocking some types of cookies may impact your experience on our website and the services we are able to offer.

Click to enable/disable Google Analytics tracking code.
Click to enable/disable Google Fonts.
Click to enable/disable Google Maps.
Click to enable/disable video embeds.
Our website uses cookies, mainly from 3rd party services. Define your Privacy Preferences and/or agree to our use of cookies.