Coppa/Capacolla (pork neck) whole muscle cure


Capocollo / Capicola / Coppa / Capocollo / Coppa, or Capicola(Gabagool) is a traditional Italian and Corsican pork cold cut 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.

Additional information

Weight N/A
Portion Size

100g, 1kg


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