MAKING CAPICOLLO

My cousin Dan Becce talking

I use boneless pork loin that is used for roasting or cutting into boneless chops.

It’s available in most supermarkets it's vacuum packed, a whole one is about 24" long. I cut it into thirds and usually trim fat from the sides so it's leaner, but that is a matter of taste because as we all know "PORK FAT RULES".

Pack them in salt for 24 hrs. Preferably non-iodized. I use kosher salt. Make sure juice can drain as salt draws it from meat. Remove from salt and rinse with a little bit of white wine in a round bottom bowl and discard wine.

Soak over night in white wine. I use the cheapest I can find, sweet is better. Keep it cold. Remove from wine and roll in pepper, black or crushed red which ever you like. For black pepper coat it while it's still wet from the wine. For red pat it dry and wet generously with hot sauce and coat with pepper.

Wrap it in cheese cloth 3 or 4 layers, or muslin with a single layer (over lapping is OK to be sure it's completely covered. Twist the ends like a tootsie roll and tie them tight with string leaving it long enough to hang it up.

If drying in fridge don't put it on a shelf that is solid use one that is the rack type so there is air flow on all sides. Keep in cold 35-45 degrees and very well ventilated. 2 or 3 can be dried in a frost free fridge if it's not too full. I use my attic in the winter and keep it from freezing. It takes 6 to 8 weeks depending on humidity and venting.