Qu'est-ce que le/la/l'Capicola Ham ?
A traditional Italian dry-cured pork cold cut, made from the muscle running from the neck to the fourth or fifth rib of the pork shoulder.
Quel goût a le/la/l'Capicola Ham ?
Le/La/L'Capicola Ham a un goût salty, savory, umami, spicy (if spiced), fatty, meaty avec des arômes cured pork, spicy (if spiced), garlic, peppery.
- Taste
- Salty, Savory, Umami, Spicy (if spiced), Fatty, Meaty
- Texture
- Tender, Silky, Slightly Chewy, Melts in mouth
- Aroma
- Cured Pork, Spicy (if spiced), Garlic, Peppery
- Acidity
- Low
Technical Metrics
Valeurs nutritionnelles
Per 28g (3-4 slices)Le secret du chef
Slice very thin, almost translucent, to fully appreciate its delicate texture and flavor.
Substituts & Proportions pour Capicola Ham
Le meilleur substitut pour le/la/l'Capicola Ham est Prosciutto, à utiliser dans un rapport de 1:1. Similar dry-cured pork, excellent for charcuterie, slightly milder flavor.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Prosciutto Meilleur | 1:1 | Similar dry-cured pork, excellent for charcuterie, slightly milder flavor. |
| Pancetta | 1:1 | Cured pork belly, good for cooking where richness and saltiness are desired, but not sliced thin for charcuterie. |
| Speck | 1:1 | Smoked and cured ham, offers a similar rich, savory, and slightly smoky profile. |
| Bresaola | 1:1 | Air-dried beef, a leaner red meat alternative with a similar delicate texture and savory taste. |
Comment choisir et conserver le/la/l'Capicola Ham
Look for thinly sliced, vibrant red meat with white fat marbling.
Quels accords culinaires avec le/la/l'Capicola Ham ?
- Melon
- Figs
- Red Wine
- Aged Cheese
- Crusty Bread
- Olives
- Arugula.
Questions fréquentes
Quel goût a le Capicola Ham ?
Salty, Savory, Umami, Spicy (if spiced), Fatty, Meaty Cured Pork, Spicy (if spiced), Garlic, Peppery
Quel est un bon substitut pour Capicola Ham ?
Le meilleur substitut est Prosciutto (1:1). Similar dry-cured pork, excellent for charcuterie, slightly milder flavor.
Comment choisir et conserver le Capicola Ham ?
Look for thinly sliced, vibrant red meat with white fat marbling.