Coppa / Capicola
What is Capicola?
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.
What makes Capicola meat different?
Compared to prosciutto or cured ham, Capicola is made with a different pork cut, which gives it a distinctive flavor. It also goes through a brining process that uses less salt than other types of Italian salami. Coppa meat is especially loved for its mellow flavor that doesn’t overwhelm the palate and melts in your mouth.
History of Capicola meat
Italians have been making cold cuts since Roman times, making them worldwide pioneers in the processes and techniques of cured meats. More specifically, the capicola ham can be traced back to the early Middle Ages, a time when Italian butchers began curing meat in order to make use of every part of the animal. Today, the tradition of premium quality cured meats continues to be an essential staple in a range of classic Italian sandwiches and dishes.
What does Capicola taste like?
There’s a reason capicola is considered a gourmet cold cut. With a balanced amount of white fat that is beautifully marbled throughout the meat, it exhibits a delicately spiced, slightly smoky flavor. There are several factors that affect the taste, including the type of wood used for smoking the meat as well as the pig breed. The flavor of Italian salami also depends on the region where it was made. In southern Italy, coppa meat and other cold cuts are spicier and more pungent than those from the northern regions.
What dishes is Capicola used for?
Because of its tender, thinly sliced texture, capicola is an essential ingredient in the famous Mufalletta sandwiches from New Orleans. For a classic Italian sandwich, try combining capicola ham slices, basil leaves, and a drizzle of balsamic vinegar, a satisfying trifecta of Old World comfort food. This gourmet cold cut also makes an excellent addition to a charcuterie board, along with the classic favorites like prosciutto and soppressata. Add your favorite Italian cheeses such as caprino and mozzarella, plus fresh fruit and honey, and bon appetito!
Where to buy Capicola meat?
Considered a gourmet cold cut, capicola is available at Supermarket Italy, your online source for premium quality products made in Italy. Choose from 1.25 lb. to 2.5 lb. halves of capicola meat or keep your Italian kitchen fully stocked with a full 3 lb. ham available in sweet or hot. Buy your capicola ham today and enjoy the taste of Old World cuisine with every bite.