prosciutto In Italy, there are two major types of prosciutto: prosciutto crudo and prosciutto cotto . After tasting scores of them recently, I can at least tell you how the word is used in America. The pork rests in the “cure mix” for about a week to allow the cure to fully penetrate the meat. On the surface, capicola and prosciutto have a lot in common and can be readily substituted for each other. Copyright © 2020 FuriousGrill - All Rights Reserved, Capicola vs Prosciutto – Difference in Location, Texture & Production. As an Amazon Associate I earn from qualifying purchases. I end up tearing the prosciutto in half to make single servings but a lot of times the fat around the edges comes off in the process and I am left chewing a thin strip of fat all by itself. MORTADELLA While the size and shape of capicola is similar to a salami the flavor profile is distinctly different. The end result is that the capicola looks prettier, has better flavor and is more tender. After the salting process, it is washed and is aged again for up to 18 months. Happily, after the mediocrity of American-made salami, sopressata is one of our shining stars. This particular muscle, typically called the “Coppa” weighs about 2.5 pounds and has a great balance of meat and fat. This means basically rubbery, commercial rounds of ham, rimmed with a fiery band of red-orange spice. Or it can be added to a sandwich with prosciutto and cheese. This cut is also known as Capocollo or Coppa in several parts of Italy and Corsica. The combination of the fat content and the fact that this is a raw, air dried product gives the meat a distinctive “Chew and Melt” feel. Intriguingly, in Bologna, mortadella is often served as a pre-meal nibble…in big, 1″ cubes! Prosciutto is probably the most popular dry-cured meat and a lot of regions have their own variations of this Italian speciality. The reason for including this step is that if the exterior of the meat is completely covered in a healthy bacteria then there won’t be any room for harmful bacteria to make itself at home. It is a whole-muscle salume, dry cured, and typically sliced very thinly. Most cold-cut aficionados are aware that what we call “bologna” in the U.S. (usually pronounced ba-LOAN-ee) is actually an attenuated, commercialized modern version of what they call “mortadella” in the Italian city of Bologna (pronounced bo-LOAN-ya). To get rid of any harmful bacteria that is present on or in the meat the pork is coated with a curing mixture of salt, nitrite and nitrate. Think of it as “super bacon”. It is this narrow diameter, I believe, that gives dry sausage some of the chewiest textures, and some of the most intense flavors, in salumi-dom. Until a few years ago, consumers in the U.S. could only get American-made mortadella here—which sometimes veers in a decidedly baloney-like direction. The capicola has beautiful rivers of intramuscular fat woven through the meat while teh prosciutto has a primary band of fat around the outer edge of the meat. Sometimes up to a couple of years. Salami typically has a fairly fine grind of meat and fat—as opposed to “sopressata,” which usually has a coarser grind (see Sopressata below). “Cacciatori,” or “cacciatorini,” are other names for small salamis. Milano Salami is about the same, though sometimes finer still. When you buy through links on our site, we may earn an affiliate commission. After 7 days, remove it from the refrigerator, rinse the meat thoroughly under running water and finally, dry it using paper towels. Originally Published: ROSENGARTEN REPORT, December 9, 2002. However, at artisanal shops you can find a very definitely pressed sopressata, sometimes right alongside the regular round one; it’s a flattened-out brick that they usually refer to as “flat sopressata.” Sopressata is available “sweet” or “hot,” both can be terrific. Personally I think it is a waste to bury such a beautiful cut under a pile of other meats and a bunch of bread. Home » Tips & Tricks » Capicola vs Prosciutto – Difference in Location, Texture & Production. More specifically, it is made from a whole muscle taken from the neck/shoulder region of the hog. The other type of prosciutto is cooked or cotto prosciutto. Some people spray the meat with a starter culture of a white bacteria that is perfectly safe for consumption. The following explanation may be simplistic—but I really believe that producers think that customers who take the extra trouble to learn the word “sopressata” will also take the extra trouble to appreciate a finer product than typical salami. Use My Calculator! But, there are several types of cured meat and a lot of people don't know exactly which one and if they are the same or not. You will often see a white mold on the outside of dry sausage—great! Abruzzo Salami/Calabrese Salami Capocollo is always pork, while Prosciutto is sometimes made from other animals, but simply stating prosciutto, you can assume it’s going to be pork, where you’ll see ‘Lamb Prosciutto’ if it’s lamb, etc etc. Some salamis have the flavorings mixed in, and some are coated with those flavorings.