The answer, in short, is if it is cured, smoked or baked, ham is considered “pre-cooked,” and would not technically need to be cooked. As a deli meat, it can be eaten right out of the refrigerator, but other hams are typically reheated for improved flavor and texture. Registration on or use of this site constitutes acceptance of our User Agreement, Privacy Policy and Cookie Statement, and Your California Privacy Rights (each updated 1/1/20). But Italian speakers typically forgo the "G" sound and intone the word as it is spelled -- with a hard "C.", "It's 'Cobb-ah-Cola,'" offers Vincent D'Antuono, proprietor of Pastosa Ravioli in West Brighton.

This includes the ham that is purchased at the deli. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. The other capicola-style product we carry is called ham capocollo or ham-capi. Capocollo (Italian pronunciation: [kapoˈkɔllo]), coppa (), gabagool, or capicola is a traditional Italian and Corsican pork cold cut made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. Cook all raw fresh ham and ready-to-eat ham to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source. This article was published by Michigan State University Extension. "It really is delicious," said D'Antuono. Most hams are safe to keep three to five days days in the refrigerator, and three to six months in the freezer, but specific times can be found online as there is some variation. Capicola and prosciutto are both cured meats made from pork, but prosciutto is made from the hindquarters of the pig. (For our purposes, we have spelled it as it is in Italian -- 'capicola.'). Regardless of the product manufacturer, it comes packed in a netted casing, as Italian tradition deems that this packaging allows the meat to dry-cure naturally. The same thing can happen when you are making cured pork neck.

m_gallery_type = "photo"; Gallery: Capicola: You say "capicola," she say "gah-big-olah", STATEN ISLAND, N.Y. -- Can you say "capicola? Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Nearly one foot by six inches, it is packed in water. The meat is made from pork.". Capicola Cooking Tips. Regardless, Michigan State University Extension recommends that proper food safety practices should be followed when handling ham. If you haven’t yet tried capicola or capocollo, then you are missing out.

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To contact an expert in your area, visit https://extension.msu.edu/experts, or call 888-MSUE4MI (888-678-3464). After you have collected all the required ingredients, it is time to start cooking. Capicola is made from the neck or shoulders, generally from the coppa muscle. All rights reserved (About Us). D'Antuono slices open a loaf of crusty Italian bread, lays on the capicola, tops that with slices of fresh mozzarella plus fresh basil leaves. Although it can be cooked, it’s one of those meats where the fat melts, and the pinky-red protein turns brown. The 4-H Name and Emblem have special protections from Congress, protected by code 18 USC 707.

Coppa is dry-cured and is best eaten raw. Trichinella Spiralis is a parasite found in pork, but its presence is minimal because processing plants must follow USDA guidelines to kill the parasite. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. "Capicola is aged and dried," clarifies Patty Walsh of Silver Lake Superette & Bagels. Even cured ham must be refrigerated at a temp of 40 degrees Farenheit or below.
Final words. You can also buy fresh ham, and it would have to be cooked prior to eating. Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. m_gallery_permalink = "http://photos.silive.com/4499/gallery/capicola_you_say_capicola_she_/index.html"; Subscribe to SILive.com. "Capicola is aged and dried," clarifies Patty Walsh of Silver Lake Superette & Bagels.

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The netting allows flavors, mainly derived from pork of shoulder, to ripen and develop fully. Do you ever wonder if you need to cook a ham or if you can eat it straight out of the cooler without cooking? It should clearly state that cooking is required. ""The word 'cappy' comes from the word 'Cappocollo,' a salami made from cured, dried pork," he explained. Supreme Cooked Hot Capicola. In reality, the spices of the cured and cooked versions are all the same. Capicola around New York City may be nicknamed "Coppo" or "Cappy" and spelled as "Cappocollo," thanks to Boar's Head Brand. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. That’s been my experience, anyway.

Country ham and prosciutto are examples of dry-cured ham. Wine Pairing. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Advance Local. m_gallery = "capicola_you_say_capicola_she_"; “cook thoroughly”), it should also display cooking directions. The USDA recommendations state, “Set oven temperature to 325°F. For more information, visit https://extension.msu.edu. In reality, the spices of the cured and cooked versions are all the same. This information is for educational purposes only. A boiled ham coated with spices, it is leaner than coppa and larger. Boar's Head "authorized distributor" Gary Serventi explains the difference between Capicola and "Ham Cappy" or "Cappy Ham. You can identify if the ham has been processed as the package will say what type of ham it is. Kara Lynch, Michigan State University Extension -
The exception is if the ham is canned or dry-cured, then it would be able to be stored at room temp. This dry-cured meat is delicious served raw on a platter or in a sandwich. September 7, 2016. Cook all raw fresh ham and ready-to-eat ham to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source. If a ham has the statement on the package label indicating that it needs cooking (ex. Smoking meat at home can be sometimes, a difficult and complex process. MSU is an affirmative-action, equal-opportunity employer. © 2020 Advance Local Media LLC. In fact, most ham that is sold to consumers is already cured, smoked or baked. Serving Size 2oz varied Servings Per Container. Reheat cooked hams packaged in USDA-inspected plants to 140°F and all others to 165°F.”. To have a digest of information delivered straight to your email inbox, visit https://extension.msu.edu/newsletters. Nutrition Facts. Community Rules apply to all content you upload or otherwise submit to this site. ", On Staten Island, one might hear the word for the Italian, dry-cured ham called out as "Gobba-Goal."

Capicola can be ready within 6 months, and is packaged differently.