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First Taste of Our Homemade Capicola 🐖🍷 Back in early May, Jill and I started our first batch of Capicola for the year — and tonight we sliced into one of them! Here’s the journey so far: 👉 Early May — started with a salt cure, sealed tight. 👉 May 24th — rinsed it off and rolled it in a spice blend of juniper berries, garlic, pepper, sugar, a touch of curing salt (maybe even a hint of cloves). 👉 From there, into special Umai dry-aging bags that let the meat slowly lose moisture while develo
First Taste of Our Homemade Capicola 🐖🍷 Back in early May, Jill a…
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