Can You Eat Capicola Raw?

Does capicola need to be cooked?

Capicola, also known as coppa or gabagool, is a type of cured meat that originated from Italy.

It is made from pork shoulder or neck and is cured with a variety of spices such as garlic, peppercorns, and fennel seed.

Is capicola safe to eat raw?

In general, cured meats are safe to eat raw.

However, it is always recommended to cook capicola before consuming it as a precautionary measure.

While the curing process helps preserve the meat and reduce the risk of harmful bacteria growth, there is still a slight risk of foodborne illness.

How should capicola be cooked?

If you prefer to cook capicola before eating it, there are several ways to do so.

One common method is to bake it in the oven at 350°F for about 10-15 minutes until heated through.

You can also fry or grill it until crispy on the outside.

How do Italians eat capicola?

In Italy, capicola is often consumed in sandwiches or sliced thinly and served as an antipasto with cheese and bread.

It can also be added to pasta dishes or used as a pizza topping.

What is the difference between capicola and prosciutto?

While both capicola and prosciutto are types of cured pork, they differ in their cut of meat used and curing process.

Prosciutto comes from the hind leg of the pig while capicola comes from shoulder or neck.

Additionally, prosciutto undergoes a longer curing process than capicola which results in its distinct flavor.

Is hot capicola already cooked?

Hot capicola has already been cooked during the curing process but may require additional cooking before consumption.

Always refer to cooking instructions on the packaging before consuming any type of cured meat.

Overall, whether you choose to eat raw or cook your Capocollo (capicola), it’s important always to practice good food safety measures by properly storing and handling your food items.

What is the best way to eat capicola?

Capicola, also known as gabagool, is a type of cured meat made from pork shoulder.

It is a popular Italian delicacy often used in sandwiches or antipasto plates.

Here are some ways to enjoy capicola:

Sandwiches

• Capicola can be sliced thinly and added to sandwiches. It adds a salty and savory flavor that pairs well with other ingredients like cheese, tomatoes, onions, and lettuce. A classic Italian sandwich featuring capicola is the muffuletta.

Antipasto Platter

• Thinly sliced capicola can also be served on an antipasto platter alongside cheeses, olives, bread, and other cured meats like prosciutto or salami.

Cooked Dishes

• Although capicola can be eaten raw, it can also be cooked in dishes like pasta or on pizza. When cooked, it takes on a slightly different texture and flavor that pairs well with tomato-based sauces.No matter how you choose to enjoy it, make sure to store your capicola correctly for maximum freshness and safety.

Can you eat capocollo?

What is capocollo?

Capocollo, also known as coppa or capicola, is a dry-cured meat made from pork shoulder.

It’s a popular cold cut in Italian cuisine and has a distinct flavor thanks to the spices used during the curing process.

Is it safe to eat raw?

Capocollo is considered a safe meat to eat raw because it’s been cured.

The curing process involves adding salt and other ingredients to the meat, then hanging it to dry for several weeks.

This process helps kill bacteria so the meat can be consumed raw without making you sick.

How should I eat capocollo?

Capoccolo can be enjoyed in different ways.

You can use it as an ingredient in sandwiches or salads, or serve it as part of an antipasti platter with other cured meats and cheeses.

You can also enjoy it on its own by slicing it thinly and serving at room temperature.

How do Italians eat capocollo?

In Italy, capocollo is often served as part of a charcuterie board alongside other cured meats like prosciutto and salami.

It’s typically sliced thin and eaten with bread or crackers, along with some olives or pickles on the side.

Is capicollo the same as prosciutto?

While both are types of cured meat, capicola and prosciutto come from different parts of the pig.

Prosciutto comes from the hind leg while capicola comes from the shoulder.

They have different flavors and textures, but both are delicious!

What is the white stuff on capicollo?

The white stuff you see on top of your sliced capicollo is called “bloom” or “veil.”

It’s a natural occurrence caused by moisture coming to the surface of the meat during aging.

It’s harmless and can be wiped away if you prefer.

Overall, capicola is a safe meat to eat raw if it’s been properly cured.

Italians often enjoy this delicious cold cut on its own or as part of an antipasti platter with other cured meats and cheeses.

So go ahead and try some for yourself!

Is cured meat safe to eat raw?

Cured meats are a popular delicacy all around the world.

Capicola is a type of Italian cured meat made from pork shoulder, neck, and belly.

It is rubbed with a mix of spices and herbs and then dry-cured for several months.

The curing process involves the use of salt and nitrates to preserve the meat, which gives it its characteristic flavor.

Can you eat capicola raw?

Capicola is safe to consume both cooked or uncooked.

However, if you plan on eating it raw, it’s essential that you buy it from a reputable source that uses high-quality ingredients and follows proper food safety standards to prevent contamination.

How do Italians eat capicola?

In Italy, capicola is often enjoyed as part of an antipasto platter or in sandwiches.

It is usually sliced thinly and served with cheese or bread.

Can prosciutto be eaten raw?

Yes, prosciutto can be eaten raw as well since it’s also a type of cured meat like capicola.

What about coppa? Can it be eaten raw?

Coppa is another type of Italian cured meat made from pork shoulder.

Like capicola, it’s also safe to consume both cooked or uncooked.

Does cured meat need to be cooked?

Cured meats do not necessarily need to be cooked before consumption as they are already preserved during the curing process.

Is gabagool actually capicola?

“Gabagool” is a slang term used for capicola by Italian-Americans in some parts of the United States.

How does cured meat not make you sick?

The curing process makes use of salt and nitrates which control bacterial growth on the meat surface and help prevent spoilage.

This helps reduce the risk of food poisoning

Note:

If you have any concerns about consuming cured meats or any other food items, please consult with your healthcare provider before doing so.

To summarize:

• Cured meats like capicola can be safely consumed both cooked or uncooked
• The curing process involves the use of salt and nitrates which prevent bacterial growth
• Cured meats may cause health concerns for individuals with specific dietary restrictions; consult healthcare providers if needed

How do Italians Eat Capicola?

Capicola is a popular cured meat in Italy. It is often used as an ingredient in sandwiches or antipasto dishes.

However, it can also be enjoyed on its own.

Here are some ways Italians enjoy capicola:

Capicola and Cheese

Capicola pairs well with Italian cheeses such as pecorino and mozzarella.

Italians often enjoy capicola with a side of cheese and a glass of red wine.

Capicola Panini

Panini is a popular sandwich in Italy.

A Capicola panini is made by placing sliced capicola, cheese, and vegetables between two slices of bread, then pressing it on a grill or panini press.

Capicola Antipasto Platter

A traditional Italian antipasto platter will often include sliced capicola along with other cured meats, cheeses, olives, and artichoke hearts.

Crostini with Capicola and Arugula

Crostini are small toasts topped with various toppings.

One popular crostini topping in Italy is a slice of capicola topped with fresh arugula and shaved Parmigiano-Reggiano cheese.

In conclusion, there are many ways to enjoy capicola according to the Italian tradition.

Whether it’s paired with cheese or used as an ingredient in a sandwich or antipasto platter.

Can you eat prosciutto raw?

The basics of prosciutto

Prosciutto is a popular Italian cured meat that is often enjoyed as an appetizer or in sandwiches.

It is made from the hind leg of a pig and has a delicate, salty flavor that pairs well with many foods.

However, one question that often arises is whether prosciutto can be eaten raw.

Is it safe to eat raw prosciutto?

In short, yes!

Like capicola and other cured meats, prosciutto can be safely eaten raw.

The curing process involves salting and drying the meat, which remove moisture and make it safe to consume without cooking.

That being said, like with any food, there are some potential risks associated with consuming raw prosciutto.

To reduce these risks, it’s important to purchase your meat from a reputable source that follows proper food handling and storage procedures.

How do Italians eat prosciutto?

In Italy, prosciutto is often enjoyed as part of an antipasto platter or served with melon as a sweet and savory appetizer.

It also commonly appears on pizza or in pasta dishes.

Conclusion

So there you have it – you can definitely eat prosciutto raw!

Just make sure to buy it from a trustworthy source and enjoy it in moderation as part of a balanced diet.

Can coppa be eaten raw?

Coppa, also known as capicola or gabagool, is a type of Italian cured meat made from pork neck and shoulder.

It is seasoned with various spices, including black pepper and paprika, and then dry-cured for several months.

One common question about coppa is whether it can be eaten raw.

Is it safe to eat raw coppa?

Like all cured meats, coppa is safe to eat raw if it has been properly prepared and stored.

The curing process involves the use of salt or nitrates, which help to prevent the growth of harmful bacteria such as salmonella or listeria.

Moreover, the long curing time also removes excess moisture from the meat, further reducing the risk of bacterial contamination.

How do Italians typically eat coppa?

Coppa is a staple in Italian cuisine and is often served as an antipasto (appetizer).

It is typically sliced thinly and served with crusty bread, olives, cheese, and wine.

The rich flavor and delicate texture make it a perfect complement to other charcuterie items.

What is the difference between capicola and prosciutto?

Capicola and prosciutto are both popular Italian cured meats but differ in their preparation methods.

Capicola comes from the shoulder or neck of the pig while prosciutto comes from the hind leg.

Capicola is more heavily spiced than prosciutto which has a very mild taste. However both are considered delicacies in Italy.

Conclusion

In conclusion, you can definitely enjoy eating coppa raw provided that it has been appropriately prepared and stored.

Proper handling methods coupled with quality control ensure that it does not pose any health risks when consumed in its uncooked state.

Whether thinly sliced on a charcuterie board or used in recipes such as sandwiches or pasta dishes – this versatile cured meat will definitely add some zing to your next meal.

Is Capicola the Same as Prosciutto?

Capicola and prosciutto are both types of Italian cured meats, but they are not the same.

The Differences Between Capicola and Prosciutto:

• Meat Used: Capicola is made from pork shoulder or neck whereas prosciutto is made from the hind leg of a pig.
• Curing Process: Capicola is dry-cured with salt, sugar, and other spices, while prosciutto is dry-cured with salt only and aged for longer periods of time.
• Texture and Flavor: Capicola has a slightly spiced, tangy taste with a soft texture compared to prosciutto which has a nutty, buttery flavor with a dense texture.

In conclusion, while capicola and prosciutto may look similar in some ways, they are different in terms of meat used, curing process, texture, and flavor. Therefore, it is important not to confuse the two when it comes to eating them raw or cooked.

What is the white stuff in capicola?

Capicola, also known as coppa or capocollo, is a cured meat made from pork shoulder.

It’s a popular Italian deli meat that is often used in sandwiches, antipasti platters, and pasta dishes.

While capicola is known for its delicious taste and texture, it also has a unique white substance on its surface that can raise some questions.

What causes the white stuff on capicola?

The white substance on capicola is called “bloom” or “mold”.

It’s actually a type of harmless beneficial mold that forms during the curing process.

The mold helps to protect the meat from bad bacteria and other microorganisms while it’s drying out.

Is the white stuff on capicola safe to eat?

Yes, the white stuff on capicola is completely safe to consume.

In fact, many people consider it to be an essential part of the flavor profile of this cured meat.

However, if you’re not a fan of the moldy flavor or texture, you could choose to wipe off the bloom with a dry paper towel before eating.

How should you store capicola with bloom?

If you’ve purchased or made homemade capicola with bloom on its surface, it’s important to handle it properly to ensure its safety and quality.

Keep your cured meat in a cool and dry place away from direct sunlight.

You can wrap it in butcher paper or plastic wrap and store it in an airtight container for best results.

When you’re ready to eat your capicola, simply slice off any portion that you need with a clean knife and enjoy!

Whether you prefer yours raw or cooked depends on personal preference and usage.

In conclusion, don’t let the white stuff on your favorite deli meats scare you away!

It’s completely safe and even adds to their unique flavor profiles.

Is hot capicola cooked?

Hot capicola or capocollo is a type of Italian dry-cured ham that is made from pork shoulder or neck.

It is usually seasoned with various spices and herbs, including red pepper flakes.

The Curing Process

Curing is the process of preserving meat by using salt, nitrates, and other curing agents.

In the case of hot capicola, the curing process involves rubbing the meat with a mixture of salt, sugar, and spices before hanging it to dry.

During this process, the meat loses moisture and becomes firmer.

Is Hot Capicola Cooked?

No, hot capicola is not cooked.

It is cured which means it has undergone a preservation process that does not involve cooking.

The purpose of curing is to eliminate harmful bacteria and to enhance flavor and texture.

How to Eat Hot Capicola

Hot capicola can be enjoyed in various ways depending on personal preference.

Some people prefer to eat it as a sandwich filling while others prefer to eat it as an appetizer with crackers or bread.

Either way, hot capicola should be sliced thin and served at room temperature for optimal texture and flavor.

Safety Concerns

Cured meat products like hot capicola are generally safe to eat raw because they have been preserved using curing agents that kill bacteria responsible for food poisoning.

However, it’s still important to handle them properly by storing them in the refrigerator and consuming them before their expiration date.

In conclusion, while hot capicola may look cooked due its reddish coloration from being seasoned with red pepper flakes; It’s actually not cooked but cured instead.

How Long Does Capicola Last Once Opened?

Capicola is an Italian dry-cured meat that comes in a variety of types including mild, medium, and spicy.

Once you open your package of capicola, the clock starts ticking on how long it will remain fresh.

Refrigeration is Key

The best way to store capicola is in the refrigerator.

After opening, wrap the capicola tightly in plastic wrap or aluminum foil to prevent it from drying out.

This will also help to keep any odors from your fridge from being absorbed into the meat.

Freshness Timeline

• If you’ve opened and stored your capicola correctly, it should last up to 3-4 weeks in the refrigerator.
• If you notice any signs of mold or an unpleasant odor coming from the capicola, discard it immediately.

Freezing Capicola

If you want to extend the life of your capicola beyond 4 weeks, freezing is an option.

Wrap it tightly in plastic wrap, then a layer of aluminum foil before placing it in a freezer-safe bag or container.

Frozen capicola can last up to six months.

Note: Freezing can affect the texture of cured meats like capicola so try to consume it sooner rather than later after thawing.

In summary, proper storage and refrigeration can extend the shelf life of your opened package of delicious capocollo for up to four weeks.

Freezing can buy you more time but don’t wait too long once you decide to thaw it out and enjoy!

Is capicola ham cooked?

Capicola, also known as capocollo or gabagool, is a type of cured meat that is made from pork shoulder or neck.

It is seasoned with various spices and then cured for several months.

Cooking Capicola

Capicola does not need to be cooked because it is already a cured meat.

However, some people prefer to eat it warm, in which case it can be lightly grilled or pan-fried for a few minutes until heated through.

If you choose to heat your capicola, make sure to do so gently as it can dry out quickly if overcooked.

It’s important to remember that cooking capicola changes its texture and flavor profile, so many people prefer to eat it cold or at room temperature.

Serving Capicola

The best way to serve capicola is by slicing it thinly and laying the slices on a sandwich or charcuterie board.

It pairs well with cheese, crackers, olives, and other cured meats like prosciutto.

Storing Capicola

Capicola should always be stored refrigerated in an airtight container or wrapped tightly in plastic wrap.

It can last up to 3 weeks once opened if stored properly.

It’s important to note that while cured meats like capicola are generally safe to eat raw due to the curing process they go through, they are not immune from bacteria growth if not handled properly.

Always practice safe food handling techniques when handling any type of meat product.

Can Coppa be Eaten Raw?

What is Coppa?

Coppa, also known as capicola or capocollo, is a type of Italian dry-cured meat made from the shoulder or neck of the pig.

The meat is rubbed with a mixture of spices and left to cure for several months.

Is Coppa Safe to Eat Raw?

Coppa, like other cured meats such as prosciutto and salami, is safe to eat raw due to the curing process.

The salt and other ingredients used in the curing process help preserve the meat and prevent harmful bacteria from growing.

How Do Italians Eat Coppa?

In Italy, coppa is commonly eaten sliced thin and served with cheese, olives and bread.

It can also be used as a topping on pizza or added to pasta dishes.

How Long Does Coppa Last Once Opened?

Coppa should be stored in a cool, dry place before being opened.

Once opened, it can last up to three weeks in the refrigerator if it is tightly wrapped in plastic wrap or stored in an airtight container.

Conclusion

In conclusion, coppa can be safely eaten raw due to its curing process.

It is commonly enjoyed sliced thin as an appetizer or added as a topping on various dishes.

When storing an opened package of coppa, it should be tightly wrapped or stored in an airtight container to ensure freshness.

How do you know when capocollo is done?

Understanding Capocollo

Before we dive into how to tell when capocollo is done, let’s first understand what it is.

Capocollo, also known as coppa or gabagool, is a type of cured Italian meat made from pork shoulder.

It’s traditionally seasoned with salt and pepper, and sometimes other herbs and spices, before being cured for several weeks or months.

The curing process involves drying the meat out to increase its shelf life and develop its flavor.

Cooking Capocollo

Capocollo is a cured meat and doesn’t necessarily need to be cooked like raw meat does.

However, some people prefer to cook it before eating, either by grilling or pan-frying it.

If you choose to cook your capocollo, there are a few things you should keep in mind.

Using a Meat Thermometer

The best way to tell if your capocollo is done cooking is by using a meat thermometer.

Insert the thermometer into the thickest part of the meat and ensure it reaches an internal temperature of at least 145°F (63°C) before removing it from the heat source.

This temperature ensures that any harmful bacteria potentially present in the meat have been killed off.

Checking Color and Texture

Another way to tell when your capocollo is done cooking is by looking at its color and texture.

The inside of the meat should be pink or slightly red in color with a firm texture.

If it appears grayish or slimy, that’s an indication that it’s gone bad and shouldn’t be consumed.

Serving Suggestions

Once your capocollo is cooked to perfection, there are many ways you can enjoy it.

Some popular serving suggestions include slicing it thin and adding it onto sandwiches or charcuterie boards alongside other cured meats; dicing it up into pasta dishes; or even eating as a snack on its own.

In summary, while capicollo doesn’t necessarily need to be cooked like raw meat does because they are already cured In case you were cooking them for personal preference make sure they reach an internal temperature of 145°F (63°C), additionally checking their color and texture before consuming them raw or after cooking them for personal preference.

Is Gabagool actually capicola?

The origin of “Gabagool”

Capicola, also known as capocollo, is a traditional Italian dry-cured meat made from pork shoulder or neck.

The term “Gabagool” is actually an Americanization of the Italian word “capocollo.”

This slang term is commonly used in some American regions, especially among Italian Americans.

Gabagool and Capicola: Differences and Similarities

Gabagool refers to the same meat product as Capicola or Capocollo.

Therefore, there are no differences between Capicola and Gabagool in terms of their primary ingredients and preparation methods.

The name Gabagool simply comes from an alternate pronunciation of the Italian word Capocollo prevalent among Italian-Americans living in certain regions who have developed their own dialect over time.

How to eat capicola/gabagool

Capicola/Gabagool can be eaten raw or cooked depending on your preference.

It’s often served thinly sliced as part of an antipasto platter alongside other cured meats like prosciutto, salami, and coppa.

It can also be used in sandwiches or cooked dishes such as pasta sauces or pizza toppings. However you choose to enjoy it, just make sure that it’s stored properly in the refrigerator and consumed within a reasonable amount of time to ensure its freshness and safety for consumption.

In conclusion, there is not much difference between gabagool and capicola; gabgool is just an alternate way of saying capicola popularized by some Italians living in America.

Both are flavorful cured meats that can be eaten raw or cooked depending on your taste buds’ preference.

Does cured meat need to be cooked?

Cured meats like capicola, prosciutto, and coppa are often consumed raw.

However, the question of whether or not cured meat needs to be cooked is important due to potential food safety concerns.

What is cured meat?

Cured meats are meats that have been treated with salt and other seasonings for preservation.

This process also adds flavor to the meat.

Cured meats can be either dry-cured or wet-cured, depending on the type of meat and the curing process used.

Is cured meat safe to eat raw?

In general, most types of cured meats are safe to eat raw.

The curing process creates an acidic environment that inhibits the growth of harmful bacteria such as Salmonella and E. Coli.

This also means cured meats can be stored at room temperature for longer periods than fresh meats without spoiling.

How do Italians eat capicola?

In Italy, capicola is often eaten as part of an antipasto platter or in a panino (sandwich).

It is typically served thinly sliced, sometimes with cheese and/or veggies.

Is capicola the same as prosciutto?

No, capicola and prosciutto are not the same thing.

Capicola comes from pork shoulder or neck, while prosciutto comes from the hind leg of a pig.

What is the white stuff in capicola?

The white stuff on capicola is fat that has solidified during the curing process.

This fat adds flavor and texture to the meat when consumed.

How long does capicola last once opened?

Cut capicola can be stored in your refrigerator for up to a week if it remains tightly wrapped in plastic wrap or an airtight container.

Does cured meat cause food poisoning?

Cured meats are generally safe to eat when prepared properly.

However, there is still a small risk of contamination by harmful bacteria such as Listeria monocytogenes or Clostridium botulinum if they’re not handled properly or stored correctly (at too warm temperatures). To prevent these risks only buy from reputable sources.

In conclusion, most types of cured meat including capicola are generally safe to consume raw as long as they have been prepared correctly and stored at proper refrigeration temperatures.

However, consuming any raw animal products comes with some degree of risk so please take appropriate caution when choosing how you prefer your Capocollo served.

Is cured meat already cooked?

Cured meats like capicola, prosciutto, and coppa are popular in Italian cuisine.

They are often used as a topping on pizza, added to salads or sandwiches, or served as a charcuterie board.

These meats are cured for several months using salt and other seasonings to preserve them and give them their distinct flavor.

Cooking cured meat

The curing process does not cook the meat, so technically speaking, cured meat is not cooked.

However, depending on the type of cured meat and how it is prepared, it may be safe to eat raw.

Some types of cured meats like prosciutto are meant to be eaten uncooked while others like hot capicola need to be cooked before consumption.

Safety concerns

Cured meats that are meant to be eaten raw should be handled carefully to prevent contamination with harmful bacteria such as Listeria.

It’s essential to purchase high-quality cured meat from a reputable source and practice good food safety practices when handling and storing them.

Preparation suggestions

If you’re unsure whether you can eat your particular type of cured meat raw or not, consult with a butcher or the manufacturer for guidance.

They can advise you on the best way to prepare your meat based on its specific characteristics.

In conclusion, while cured meat is not technically cooked during the curing process, some varieties can be safely eaten raw.

Always practice good food safety habits when handling any type of raw meat and consult with a professional if you’re unsure about its preparation requirements.

How does cured meat not make you sick?

Cured meats are a popular choice among meat lovers due to their distinct flavor and texture.

However, many people are hesitant to eat cured meat raw or undercooked due to concerns about food safety.

So, how does cured meat not make you sick?

The curing process

The curing process involves adding salt to the meat, which helps to remove moisture and prevent bacterial growth.

Along with salt, other ingredients such as sugar, spices, and nitrates/nitrites might be added to enhance the flavor and create a more stable product.

The nitrate/nitrite in the curing mixture helps slow down the growth of bacteria like Listeria monocytogenes that can cause illness.

The concentration of salt

Salt has been used as a preservative for centuries because it dehydrates the bacteria and prevents their growth.

Since cured meats contain high levels of salt, they are less susceptible to spoilage even at room temperature.

Storage conditions

Cured meats must be stored correctly to maintain their quality and safety.

These products should be stored at a cool temperature between 35-45°F (1-7°C) or under refrigeration.

Inadequate storage can result in unwanted bacteria growth on the surface of the product.

Quality controls

Most countries have regulations around cured meats production that outline a variety of measures required to ensure that these products are safe for consumption.

While there is always still some risk involved with any food consumption, properly made and stored cured meats are considered safe for consumption without cooking them.

However, it’s important to use your judgment when consuming any food item raw or undercooked especially if you have an underlying health condition.

Always use caution when handling and preparing raw meat ensure it is sealed properly before storing it according manufacturer’s guidelines after opening.

Can cured meat cause food poisoning?

Cured meats like capicola, prosciutto, and coppa are enjoyed all over the world, especially in Italy.

They are prepared by salting and drying or smoking the meat and are usually served uncooked.

However, there have been cases of food poisoning associated with consuming contaminated cured meats.

The bacteria responsible for causing illness in cured meats is called listeria monocytogenes.

Listeria monocytogenes can grow on cured meats if they aren’t stored properly or if they become contaminated during production.

Symptoms of listeria infection include fever, muscle aches, and gastrointestinal distress.

It’s important to handle and store cured meats properly to prevent contamination from occurring. Here are some tips:

Buy from a reputable source:

Look for high-quality cured meat products that come from reputable sources.

Check the expiration date before purchasing and avoid any product that has packaging that is damaged or not vacuum-sealed properly.

Store at the right temperature:

Cured meats should be stored at 40°F or below to prevent bacterial growth that can lead to food poisoning.

Keep them in the refrigerator until ready to serve.

Don’t cross-contaminate:

When serving cured meat, make sure to use separate cutting boards and utensils for raw meat and other foods.

By following these simple tips, you can enjoy delicious cured meats like capicola without worrying about getting sick from harmful bacteria.