Capicola
A spiced, marbled cured pork similar to a spicier prosciutto, best added late in or after baking to preserve its tenderness.
- Salt
- high
- Fat
- moderate
- Sweetness
- low
- Acidity
- low
- Heat
- mild
- Moisture
- low
- Umami
- high
- Cooking requirement
- raw ready to eat
Preparation
Sliced thin; often added after baking or in the final minutes to preserve its tender texture
Draped in overlapping thin slices rather than distributed as small pieces
Suitable to add after baking.
Cautions
- baking it for the full bake time can toughen and dry out its delicate marbling
Pairs well with
- Honey (post-bake drizzle)
Explicitly noted as a good balance for Capicola. Its low salt level offsets Capicola's intensity. Its sweetness balances Capicola's savoury intensity. Provides a cooling contrast to Capicola's heat. Best added fresh after baking, for brightness against Capicola.
- Fresh arugula (rocket)
Explicitly noted as a good balance for Capicola. Its low salt level offsets Capicola's intensity. Adds textural contrast against Capicola. Best added fresh after baking, for brightness against Capicola.
- Sweet corn kernels
Its low salt level offsets Capicola's intensity. Its sweetness balances Capicola's savoury intensity. Provides a cooling contrast to Capicola's heat. Adds textural contrast against Capicola.
- Pineapple
Its low salt level offsets Capicola's intensity. Its sweetness balances Capicola's savoury intensity. Provides a cooling contrast to Capicola's heat.
- Fig
Its low salt level offsets Capicola's intensity. Its sweetness balances Capicola's savoury intensity. Provides a cooling contrast to Capicola's heat.
- Sliced banana
Its low salt level offsets Capicola's intensity. Its sweetness balances Capicola's savoury intensity. Provides a cooling contrast to Capicola's heat.