Yes, it certainly could. You can cure then case and air-dry as is common, or if you prefer you can cure then gently cook and forgo air drying. You would need butt, curing salt (Insta Cure #2 or the equivalent), salt, sugar or dextrose (the latter is preferable), hot paprika, cayenne, garlic and, depending on preference, juniper, coriander, lemon zest, mace, allspice. The cure time before air drying or cooking would be about 18 days. There is no one standard for this salumi so feel free to play with it. (Cure proportions need to be exact so if you need help with that part of it or a recipe suggestion let me know.)
Common casings for capi are beef middles or bungs but you could use pig casings or any other you wish. If you prefer to actually cook the sausage (as opposed to allowing the air drying to 'cook' it) then I'd suggest pig casings as they are smaller and would allow more even slow cooking than the much larger beef casings.
