Old-Fashioned Capicollo (Recipe)

Process The meat traditionally used for the preparation of capicollo is trimmed boneless pork butt. Coat the meat with the seasoning; Leave to rest in the fridge (0 à 4°C) for one week; Rince with cold water; Coat the surface of the meat with black pepper 32M for regular capicollo or with a mix of […]