Capocollo (Coppa) -Terra di Siena

Capocollo – Italian-Style Cured Pork Neck

Capocollo is an Italian-style cured meat made from the pork neck, prized for its balance of lean meat and delicate streaks of flavorful fat.

Made in the USA by Italian producer Terre di Siena, this Capocollo is seasoned with freshly ground pepper, giving it a savory, aromatic character that is ideal for antipasto, sandwiches and charcuterie boards.

Try our capocollo sandwich recipe

Ingredients

Pork, sea salt, garlic, spices, red wine vinegar, starter culture.  Gluten-free, slow-cured.

How to store

Keep refrigerated between. Once opened, keep tightly wrapped and refrigerated.

For the best-before date, check the packaging.

Frequently asked questions

1. What is capocollo?

Capocollo, also known as coppa, is a traditional Italian cured meat made from pork shoulder or neck. It is seasoned and dry-aged to develop its rich flavor, delicate marbling, and tender texture.

2. Is capocollo the same as prosciutto?

No, capocollo is made from the shoulder or neck, while prosciutto comes from the leg. Capocollo has more marbling and a richer, more savory flavor.

3. What does capocollo taste like?

Capocollo has a rich, savory flavor with subtle spices and a slightly sweet finish. Its delicate marbling gives it a tender, melt-in-your-mouth texture.

4. How do you eat capocollo?

Capocollo is best enjoyed thinly sliced. It’s perfect for sandwiches, charcuterie boards, antipasti, or paired with cheese, bread, and wine.

5. How should capocollo be stored?

A: Store capocollo in the refrigerator, wrapped tightly in paper or plastic to maintain freshness. Once opened, it’s best consumed within a few days.

6. Can you freeze capocollo?

Yes, capocollo can be frozen, but freezing may slightly affect its texture. It is best enjoyed fresh whenever possible.

7. Why does capocollo have white fat?

The white streaks are natural fat marbling, which adds flavor and keeps the meat tender. This marbling is a key quality indicator of good capocollo.