Capocollo Di Dorman’s Taste
Let us reiterate how much of a game changer Smoking Goose is. The Indianapolis-based meatmakers are devoted to carving out a unique space in the American meat scene without being too beholden to Old World recipes. This Capocollo Di Dorman is a great example of their innovative streak: a pork collar salami infused with white wine and plenty of paprika. It ends up tasting both light yet big, delicately floral yet boldly meaty. Marrying these sort of contradictions are what Smoking Goose does best, and they continue to exceed our expectations.
Serving Capocollo Di Dorman
Similar to beef Bresaola, the rich flavor of the premium shines through, masterfully blended with the bright taste of white wine and the spicy zest of paprika. Serve Capocollo is thin slices as part of a charcuterie platter, layered with Provolone for a fabulous sandwich, with Mortadella for a New Orleans-style Muffaletta, or even chopped and added to a salad.
How Capocollo Di Dorman is Made
Capocollo dates back to the time of the colonies of the Magna Graecia, when stuffed pork sausages were introduced to Calabria. Still today, pork and pork products are made throughout the region and considered part of the regional culture.
This artisan Capocollo is made with pasture-raised heritage porks that Smoking Goose sources from family-owned local farms. The meat is seasoned and slow-cured in a natural casing. Capocollo is made from the top part of the loin from specific pigs that weigh no less than 300 lbs and are at least 8 months old. The meat is de-boned and salted with either kitchen salt or place in a brine. The meat should be cut with a layer of fat of at least a tenth of an inch and the cut should weigh between 8 to 12 lbs. The meat is salted for 4 to 10 days and then the Capocollo is rinsed with water, covered with vinegar, massaged and presses. Whole black peppercorns are added and the meat is stuffed in a natural casing and tied.
The meat is then ages in humid areas with temperatures suitable for slow aging and the low-risk of mold development. After about three and a half months the Capocollo will be ready to eat. Capocollo should last for one year if kept in a cool, dry place.