Capocollo lucano
loin
loin

Having made the common Capocollo di Calabria before, I wanted to try something a little bit different and from near the region where my Father is from. Capocollo Lucano comes from the region of Basilicata region in southern Italy. It's production isn't too dissimilar from the spice Capocollo di Calabria but does have a few subtle differences when it comes to the spicing, which also subsequently varies by producer. This particular recipe had the addition of wild fennel from Italy, as well as chili flakes. This was in addition to the standard ingredients of sodium ascorbate, salt and black pepper. Prior to stuffing into a bung, you wipe down with vinegar and then coat in crushed chili flakes. I decided to use a collar from one of our American Guinea Hogs for this prep as I wanted to see who it'd do with whole muscle curing and specifically with the coppa. As you can see below, the fat was plentiful, as expected being that it's a lard hog, but also the redness of the meat is incredibly deep. The flavor is absolutely fantastic and has a great sweetness.The fat texture is firm, but flavorful and very quick to melt in your mouth. I'm continually surprised by how different the AGH pork tastes from other larger breeds and this again supports that point. I really enjoyed the spicing on this particular preparation in that you get the little bit of fennel up front but a nice amount of heat from the chili flake on the end. This is most definitely a keeper and I'll be making again.

IMG_1455
IMG_1455