Capicola's Perfect Cheese Pairings: Finding The Right Flavors

Capicola, also known as capocollo or capicollo, is a type of cured meat made from pork head and neck. It is a spicy Italian offering that can be used to add a kick to sandwiches, pizzas, and charcuterie boards. When it comes to cheese, many factors come into play, such as taste, texture, and wine pairing. For capicola, a semi-soft or soft cheese is often recommended to balance the texture of the meat. Some examples include Havarti, Brie, Camembert, or Chèvre. For those who enjoy a wine pairing, a medium to full-bodied Pinot Noir or a French Côtes du Rhône would be a good choice to complement the flavours of the capicola and cheese.

Capicola and provolone in a sandwich

Capicola and provolone are a match made in heaven when it comes to creating a delicious sandwich. The key to a great sandwich lies in the harmonious interplay of flavours and textures, and this combination delivers just that.

Let's start with capicola, a spicy Italian-style cured meat made from pork head and neck. It boasts a deep red colour and is often seasoned with black peppercorns, red peppers, or paprika, resulting in a savoury, spicy kick. On the other hand, provolone is a smooth and creamy cow's milk cheese. It offers a nice contrast to the capicola, with its mild, mellow flavours and a texture that melts beautifully when grilled or heated.

When building your sandwich, consider adding some roasted red peppers and a smear of mayonnaise to complement the provolone. The peppers will provide a touch of sweetness and a contrasting colour, while the mayonnaise will add a tangy creaminess that ties everything together. Don't forget to choose a suitable bread, such as a crusty baguette or a soft roll, to enhance the overall experience.

To take your sandwich to the next level, you can also experiment with additional ingredients. For a touch of crunch, add some lettuce or sliced onions. If you're feeling adventurous, throw in some marinated artichoke hearts or grilled asparagus for an unexpected burst of flavour. You could even spread some hummus or roasted red pepper dip on your bread for an extra layer of flavour.

Lastly, don't be afraid to play around with quantities to find the perfect balance for your palate. Remember, the beauty of a sandwich lies in its customisation, so feel free to make it your own!

Capicola and provolone with wine

Capicola and provolone are a classic combination for a sandwich, panino, or a charcuterie board. The salty, sharp provolone is a perfect complement to the savoury, subtly salty, and mildly smoky capicola. The two ingredients also work well together in a variety of recipes, such as a capicola chicken in white wine sauce.

When it comes to wine, a light-bodied red is often the best option to pair with capicola and provolone. A dry and mineral-rich Spanish sparkling wine can also be a good choice. If you're creating a charcuterie board, you may want to include a variety of wines, such as a Shiraz, Malbec, or Chardonnay. These wines can enhance the bold and smooth flavours of the cheese and meat.

When creating a charcuterie board, it is important to consider the taste and texture of the ingredients. Odd numbers of each type of cheese and meat are usually recommended for visual appeal. For example, you could pair provolone with two other types of cheese, such as a soft and creamy cheese like Brie and a firm cheese like Parmigiano Reggiano.

In addition to the wine, cheese, and meat, a charcuterie board can be enhanced with sweet, crunchy, and savoury accompaniments. Fresh and dried fruits, nuts, crackers, olives, and dips can add colour, texture, and flavour to the board.

Capicola and provolone with other cheeses

Capicola is a cured meat that is similar to bresaola but is made from pork head and neck instead of beef. It is often used in sandwiches and pairs well with provolone cheese.

Provolone is a cow's-milk cheese with a smooth texture that provides a nice contrast to cured meats. It comes in aged and younger varieties, with the former being sharper and saltier.

When creating a charcuterie board, it is important to consider taste, texture, and wine pairing. For taste, it is recommended to choose cheeses with different textures, such as aged, soft and creamy, crumbly, firm, smoked, and blue cheese. For wine pairing, consider the following:

• Malbec pairs well with sharp aged cheddar and aged Manchego.
• Shiraz goes well with aged Jack and smoked Gouda.
• Chardonnay is a good match for Brie.
• Sauvignon Blanc complements soft cheeses like mozzarella, burrata, or cream cheese, as well as firm cheeses like Gruyere.
• Pinot Noir is light to medium-bodied and pairs well with Manchego and fresh sheep's milk cheese.
• Cabernet pairs nicely with cheddar, smoked Gouda, and sharp cheeses like Irish Dubliner.

In addition to provolone, some other cheeses that may pair well with capicola include:

• Gruyere: A cow's-milk cheese with a nutty flavor and a pale yellow interior that offers a good contrast in color and flavor.
• Manchego: A sheep's-milk cheese with a nutty flavor that ranges in color from pale cream to butterscotch.
• Gouda: A cow's-milk or goat's-milk cheese with a rich, milky, and buttery flavor.
• Brie, Camembert, or Chèvre: Soft cheeses that complement cured meats.

Capicola and provolone with fruit

Capicola, also known as capocollo, cappacuolo, and coppa, is a type of Italian dry-cured ham seasoned with various spices. It is the perfect addition to a charcuterie board, a popular pairing preference due to its savory taste. The mild smokiness of capicola pairs well with sharp, aged cheddar, but it also goes well with provolone.

When creating a charcuterie board, it is recommended to have an odd number of cheeses, such as three or five, and to choose a different texture for each type of cheese. Some texture options include aged, soft and creamy, crumbly, firm, smoked, and blue cheese. In addition to cheese, charcuterie boards typically include fruits, nuts, crackers, and bread.

For a capicola and provolone charcuterie board with fruit, consider the following:

• Capicola and provolone: As mentioned, capicola is a smoky cured Italian meat often seasoned with wine, garlic, herbs, and spices. It can be mild or spicy and is best when thinly sliced. Provolone is a sharp, semi-hard cheese made from cow's milk. The piquant aged cheese pairs perfectly with the rich capicola.
• Fruits: Fresh fruits such as grapes, pears, and cantaloupe can be included on the charcuterie board. Dried fruits can also be used.
• Bread: Ciabatta bread is a good option for a capicola and provolone charcuterie board. It has a simple flavor and gets perfectly crunchy when toasted.
• Crackers: Choose your favorite crackers to accompany the capicola and provolone.
• Nuts: Include a handful of nuts, such as pistachios and macadamia nuts, for added crunch and to make the board look full and abundant.
• Olives and pickles: The tartness of black and green olives and cornichon pickles is a welcome addition to a charcuterie board.

Capicola and provolone with cured meats

Capicola is a cured meat with a spicy, hot flavour. It is made from pork head and neck and is similar to bresaola, a salted beef. When pairing cured meat and cheese, it is best to go for opposites. For instance, the sweetness of whole muscle meats like prosciutto goes well with the tanginess of Parmigiano Reggiano. Similarly, the lightly smoked Italian meat speck pairs well with the tropical fruit flavours of the cheese Piave.

When it comes to capicola and provolone, the two seem to be a good match. Provolone is a cow's milk cheese with a smooth texture. It is semi-firm and has a mellow flavour. The spiciness of capicola will likely be balanced out by the mildness of provolone. The two ingredients are also commonly used together in sandwiches and charcuterie boards.

When creating a charcuterie board, it is important to consider taste, texture, wine pairing, and the weight of the ingredients. For instance, sturdy crackers are needed to withstand the weight of sausages and meats. In addition, it is recommended to have an odd number of cheeses and meats, with a variety of textures and flavours. For instance, one can include soft and creamy cheeses like brie and camembert, crumbly cheeses like feta, and aged cheeses like gouda.

In terms of wine, a charcuterie board with capicola and provolone could be paired with a medium to full-bodied Pinot Noir, a French Côtes du Rhône, a medium-bodied Cabernet Sauvignon, a Washington state Merlot blend, or an Australian Shiraz.

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