Coppa – Capicola

WEIGHT OF PRODUCT ORDERED

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About the product

Coppa is a traditional Italian pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole muscle salume, dry cured, and typically sliced very thin.

In its production, coppa is first lightly seasoned often with red and sometimes white wine, garlic, and a variety of herbs and spices that differs depending on region. The meat is then salted, stuffed into a natural casing, and hung for up to six months to cure.

It is esteemed for its delicate flavor and tender, fatty texture. It is usually sliced thin for use in antipasti or sandwiches such as muffulettas, Italian grinders and subs, and panini, as well as some traditional Italian pizza.

Casing: natural

Average weight: approx. 2 Kg

Minimum aging: 90 days

Although the name of this product may be misleading, this is the traditional Italian pork cold cut. Mild flavour. It should always be cut thinly. It’s made from the dry-cured muscle running from the neck to the rib or the pork shoulder.

Also known as capocollo, literally translated as “head neck”

Gluten free

100% Italian pork