Clean the pork roast, removing any membranes, and pat dry with paper towels. Dust the roast with sugar and pat it in firmly, ensuring the sugar crystals infiltrate the meat's fibers. Cover and ...

Claudia Romeo: You may know it by the name of capocollo, coppa, capicola, gabagool — dozens of names to describe one Italian delicacy: a distinctive cured meat made from pork neck, easy to spot ...