Making Capacolo

I have a question, I live in Sault Ste Marie, Ontario Canada there is a great italian resturant here called barsanties he makes a great tasting capacolo and the rumor has it that it is made from start to finish with in the oven in 5 - 10 hours, I also make a great cap but nothing like this stuff and my cap takes about 2-3 months depending on the cold room temp. I am assuming that the 5-10 is just the drying and cooking time, has anyone here ever heard of such a thing, i am very interested in trying something like this if anyone has any suggestions that would be great,and by the way i am new here and i really look forward to being apart of the community.

Thanks Grizz

I guess you could air dry some salted meat that way, it's probably somewhat similar to what happens with commercial salami products, but it's not really curing, which is a series of chemical processes which take time.