Pork butts

Boneless pork butts for capocello shall be cured in a dry- curing mixture containing not less than 4½ pounds of salt per hundredweight of meat for a period of not less than twenty-five 104 Food and Drugs days at a temperature not lower than 36°F. If the curing materials are supplied to the butts by the process known as churning, a small quantity of pickle may be added. During the curing period the butts may be overhauled according to any of the usual processes of overhauling, including the addition of pickle or dry salt if desired. The butts shall not be subjected during or after curing to any treatment designed to remove salt from the meat, except that superficial washing may be allowed. After being stuffed, the product shall be smoked for a period of not less than thirty hours at a temperature not lower than 80°F, and shall finally be held in a drying room for not less than twenty days at a temperature not lower than 45°F.