Also known as coppa, capocollo, or gabagool, capicola is a traditional Italian cold cut made from a large cut of pork meat that starts at the solid muscle between the head (capo) and includes the fourth or fifth rib of the pork shoulder (collo). A popular Corsican pork salami, coppa meat is dry cured and sliced very thin, making it ideal for sandwiches, pasta, antipasti platters, and more. The secret to its tender, savory flavor is a combination of herbs and spices, including garlic, paprika, and red or white wine. After being salted and seasoned, the capicola meat is stuffed into a natural casing and hung for 4 to 6 months for curing.
Price is per half pound
