Capocollo or 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 thinly. It is similar to the more widely known cured ham or prosciutto, 

Coppa/capocollo

£2.00Price

    122 Old Street

    London

    EC1V 9BD

    020 3196 7824
    info@pastanostralondon.com

    Covid Opening Time 

    Tuesday to Sunday:

    12:00 to 21:30
     

    Monday:

    closed

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