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Cappicola:
[smoked meat] |
This is a smoked dry sausage
of Italian origin. A mixture of paprika and ground red hot or sweet
pepper pods is rubbed into cured boneless pork shoulder butt ,
then each butt is stuffed into a beef bung, mildly cured, smoked,
and air dried. Cappicola is made of certified pork, or heated in
smokehouses to 137°F ., and may be eaten without cooking.
Ingredients: Pork butt.
Seasonings: Paprika, red pepper pods, salt, sugar .
.Availability: Specialty shops, delicatessens.
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