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Preheat oven to 425°F. In a large saucepan, cook green beans, covered, in a small amount of boiling lightly salted water for 5 minutes; drain. Let stand about 10 minutes or until cool enough to handle.
Arrange green beans in a single layer in a 13x9x2-inch baking pan. Drizzle beans with cooking oil and sprinkle with smoked salt (crush if necessary) and black pepper; toss to coat. Wrap bundles of three green beans in each capicola (or prosciutto) slice. Place, seam-side down, in the baking pan; secure with wooden toothpicks, if necessary.
Bake, uncovered, about 10 minutes or until beans are crisp-tender and capicola is crisp. Remove toothpicks, if using. If desired, squeeze lemon wedges over bundles.