I found a little information on Capicola. I am not familiar with it. My wife is probably familiar with it. It is extremely hard to find good italian meats in this part of the country. It doesn't sound like you are doing a true capicola but it should be good.
I know (Pro-Shuut) as my wife pronounces it is not cooked at all but is air dried. It sounds like Cappacoli is smoked. The article I found doesn't give any specifics on how long or what kind of wood is used usually. I also read elsewhere they like to use red chili flakes. Makes sense, Italians love red chili flakes.
In its production, Capicola is first lightly seasoned, often with red and sometimes white
wine,
garlic, and a variety of
herbs and
spices which differ depending on region. The meat is then
salted (and was traditionally massaged) and stuffed into a
natural casing and hung for up to six months to cure. Differences in flavor can also depend on what type of wood is used for
smoking as well as what
breed of pig is selected. It is essentially the pork counterpart of the air dried, cured beef
bresaola. There is also a less common version which is cooked, called
coppa cotta (cup cooked).
Capicola is esteemed for its delicate flavor and tender, fatty texture, and is often more expensive than most other
salumi. In many countries it is often sold as a
gourmet food item. It is usually sliced thin for use in
Antipasto or sandwiches such as
Muffulettas,
Italian subs, and
Panini, as well as some traditional Italian
Pizza.
