For centuries the butchers on the island of Corsica have been curing a particular cut of pork, a muscle running from the neck to the fourth rib, called capocollo (or capicola). The word is a compound of the works capo (head) and collo (neck). Dry-cured and sliced very thin, is it similar to prosciutto or other cured ham products that are well-marbled and served as a salume.
This recipe features the capicola cut, but instead of curing the meat, we will roast it and serve it with an accompanying tangy mustard sauce with South Carolina roots – otherwise known as Gold, from Lillie’s Q. This is one of the most amazing pork cuts of meat we have ever experienced – find a butcher and see if you can procure one of these amazing gems. Melt in your mouth goodness.
Cook the meat at no more than 325 degrees until medium, as you need to break down some of the muscle fibers so the meat is tender. Green beans, potato salad or cole slaw are great sides for the meat and potatoes.
1 4 lb cut of pork capicola
1 Pork dry rub of choice (ours consists of chili powder, pepper, salt, brown sugar,
1 Bottle of Gold finishing sauce
3 Gold potatoes, chopped for roasting
.5 lb String beans.
- Rub capicola with dry rub. Wrap and refrigerate for 24 hours.
- Remove pork from fridge and let sit for 2 hours.
- Preheat oven to 325 degree F. Roast pork to 165 degree F internal temperature. Remove from oven and tent with foil. Let rest for 10 minutes before slicing.
- Prepare roasted potatoes – sprinkle with salt and pepper and 2 tbsp olive oil. Roast in 325 degree F oven for 20 minutes, stirring once or twice.
- Prepare string beans. Boil in salted water for 5 minutes, then rinsed under cold water for 2 minutes.
- Plate pork, potatoes and string beans and pour a generous amount of Gold onto the plate for dipping. Everything can be dipped into this sauce, it’s amazing!