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.
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!