Cut on site and to order from fresh local pork shoulder, our pork capicola is sold in 5-pound pieces that are perfect for a good roast. Capicola is so underrated, though the secret is out among cooks and protein enthusiasts. It’s boneless and lined with good fat that translates into yummy juicy flavour during a long cook in the oven.
Roasted broccoli and a drizzle of basic red wine reduction.
We recommend you marinate your pork capicola piece in a nice rub with garlic and spices overnight (refrigerated). Once ready, roast your pork capicola at 325°F for about two and a half hours. Let sit for ten minutes, slice, and serve with a savoury side.
Our Pork Capicola butt is vacuum sealed at their freshest and sent directly to your door on our own fleet of refrigerated trucks within 12-24 hours of your order.
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