Capricola Steaks Delivery or Pickup

Capicola steaks come from the pork collar up around the shoulder of the hog. The collar has an intense flavor and tenderness very similar to the loin. It has more fat than the loin, which contributes more flavor, making pork collar steaks a delectable and affordable cut.

You can roast the pork collar steak, slice it thin, dry it out, bake it, or grill this versatile cut. The pork collar has excellent marbling that sets it apart from other pork steaks. It goes by several different names like pork neck filet, Boston butt steak, and pork shoulder steak.

Your local grocer likely has already included some version of the capicola steak in their daily cutting and packaging routine. You may find the capicola steak labeled as a pork shoulder steak, pork collar steak, or even find the whole pork collar ready to roast.

Neapolitan Italians have been making capicola salami for centuries from the pork collar meat. Capicola producers take the meat from the collar and season it with red or white wine, garlic, and herbs. A spicy version adds crushed red pepper.

After seasoning, the capicola is massaged with salt before hung out to dry, intensifying the flavors. Curing time takes up to six months to complete. In some instances, producers rub the exterior with paprika for more zest. You can find capicola in your deli section. It goes by the name capocollo as well and essentially mirrors the cured beef bresaola.

The pork collar's versatility stems from its lack of connective tissue combined with its quality fat content. If you're planning on steaks, the collar can be purchased whole and trimmed at home, or you can request pork collar steaks from your local grocer if they don't have them immediately available. 

As with all pork, you want to ensure you've cooked it properly. Pork that's cooked under medium can cause illness, and too well-done causes the meat to become tough. Experts agree that bringing your pork to an internal temperature of 150 degrees Fahrenheit will result in a safe, juicy, and delicious finished product. When your meat thermometer reads 145 degrees Fahrenheit, you can stop cooking. After a five-minute rest, the meat will continue to cook to 150 degrees Fahrenheit. It should be tender and moist with a slightly pink center.

In the Piedmont region of Italy, they slow roast the pork collar and call it coppa cotta. You can use your favorite porchetta dry rub and roast the capicola steak for excellent results.

Using steak cuts of capicola or pork collar, you can brush them with olive oil and sprinkle them with salt and pepper before grilling. This preparation will let the natural flavor of the capicola steak shine. You can use a dry rub or marinade and smoke the capicola whole or as a steak. The result will be fork-tender and delicious.

The cured version of pork collar, capocollo, doesn't require cooking. Your deli will slice this to your desired thickness, and you can use it in antipasto dishes or as part of a sandwich, like the Italian muffuletta, Italian sub, or a panini. Some traditional Italian pizzas are topped with capocollo, which substitutes well for pepperoni.

You can save yourself time if you use the Instacart app to shop for capicola steaks. You simply add them to your cart and check out. Afterward, an Instacart shopper will prepare your order for in-store pickup in as little as 2 hours! Some orders qualify for same-day delivery as well!