Capocollo/Coppa

Capocollo/Coppa

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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. 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. Fatty, lightly spiced with a subtle smokiness.