Capocollo Ham

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Legendary Pitmaster
Original poster
Nov 18, 2006
I'm not really sure if we call this sausage but it is stuffed into a casing so I put it here.

My first Capocollo Ham. Real PITA to stuff into a casing! I don't know how they keep the pepper just on the outside I got it all over ! Taste great though.


8 lbs Pork Butt trimmed
3 tablespoons salt
2 tablespoons white sugar
1 tablespoon Amesphos
2 teaspoons white pepper
2 teaspoons corriander
1 teaspoon garlic powder
1 teaspon mace
1/2 teaspoon Prague powder #1
1/2 teaspoons Rosemary

Chill to 36o and trim most fat.
Cut into 3/4 x 2 x 2 inch chunks.
Premix spices and mix with meat. Refrigerate 24 hours air tight wrap.
Remove from firdge and dust with 1/2 tablesppon powdered geletin, then black pepper.
- hot capocoll add paprika.
Dust with black pepper and cracked fennel.
-Stuff into soaked 4" colegen casing.
***** surface all over to release air.
Roll to shape.
Hold at 180o for 4 hours - internal temperature 152o


Looks phenomenal Debi !!!! Just out of curiosity.. who gets to eat all these wonderfull items you make?? I'm thinking you might have a large family or alot of relatives close by??? If not Iv'e allways thought connecticut was a beautiful state!!!!
Come on down girl! I am half Canadian - on my Dads side.

I do have several relatives nearby and I also have two small freezers. You notice most of my stuff is Italian? Guess who lives nearby?

So far my sister hasn't liked anything except the jerky and pepperoni. She poured like a half gallon of Kraft BBQ sauce all over my pulled pork and said I guess it's an acquired taste, but it's NOT BBQ!

It would kill me if somone dumped that much sauce (especially if it was kraft!!!
) on somthing that I made. Frankly I not sure I would let them if I could
. Well to each their own I guess.

The Capacolla looks fantastic, I keep on thinking of a provolone & capacolla ham panini...yummy. Iv'e allways thought that they pair up very nicely together.
Thanks All -

the recipe called for butt - but it took hours to clean out most of the fat and sinew? I think it's called. Might try something easier to trim next time.

Came out great though - too easy for what they charge for it.

Bet Dutch knws what else to use ... DUTCH HELP!


Well they put ketsup and BBQ on almost everything over there. Gyess you have to when you live on instant food.

Gotta make some provolone haven't try that yet. Take a special starter or something. Got a recipe but haven't ordered yet. Been hooked on smoking lately. LOL
Boneless pork loin comes to mind, but then I don't think it would have the necessary fat content unless you wanted a real lean product. Pork loin would drive the cost up though. Just bought some loin and paid $4.99 lb. for it. My local butcher did give me a heads up told me to watch the ads as they would be $1.99 lb with the discount card.
Dutch -

Thanks. I guess if I want to keep making this I better get better at trimming sinews! The fat isn't to bad but the beast had little strips of almost rope like tough stringy tunnels everywhere.

I might have been to fussy trimming there was almost no fat, but it tasted real good! I don't remember any fat in there before but I have eatten this since I was about 10! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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