Capocollo (Coppa) -Terra di Siena

ITALIAN -STYLE CURED MEAT MADE IN THE USA

Capocollo, also known as coppa, is a traditional Italian cured meat made from carefully selected cuts of pork shoulder and neck , one of the most prized parts of the pig.

Our Terra di Siena capocollo is crafted in the USA using authentic Italian recipes and time-honored curing techniques. Lightly marbled with fat, the meat is salted on wooden boards and aged for several months (typically around 100 days) to develop its distinctive tenderness and depth of flavor.

It displays a deep red color with delicate streaks of white-pink fat, and its seasoning creates a balanced, aromatic profile with rich, savory notes.

This gourmet specialty is perfect for charcuterie boards alongside prosciutto, cheese, and fresh fruit, or enjoyed in a sandwich with fresh basil and a touch of balsamic vinegar.

Try our capocollo sandwich recipe

Ingredients

Pork, sea salt, garlic, spices, red wine vinegar, starter culture.  Natural Ingredients, minimally processed, gluten-free, slow-cured.

How to store

Keep refrigerated. For best before date see label.

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.