Coppa, dry cured capicola (2024)

FAQs

Is dry Coppa the same as capicola? ›

Is Coppa and Capicola the Same? Yes, Coppa, also known as Capicola, is exactly the same traditional Italian cured meat that is cut from the neck muscle of the pig. The meat is prepared and ground with herbs and spices before being stuffed into a casing and made into the delicious cured meat that we all know and love.

Meat should lose 35-40% of Direction Drying time depends on meat size. Meat should lose 35-40% of weight over 30-120 days.

While whole muscle meats can be taken from any muscle in any animal, Capicola is made from the muscle that runs from the neck to the fourth or fifth rib of the pork shoulder (Quick Italian lesson: Capo=head, colla=shoulder… hence the name).

Sura: The “coppa” is a collection of muscles that is an extension of the loin that runs through the pork shoulder. When butchered, it has a barrel shape, and is best suited for charcuterie or slow roasting. Being in the shoulder, it has a lot of fat, and it is a muscle that gets used a lot, resulting in more flavor.

Coppa, considered since ancient time a “noble” cold cut, can be paired with provolone or even with Gorgonzola, a rich creamy cheese similar to Blue cheese but with a milder flavor and notes of sour cream and lactic tang. Porchetta, a typical meat of central Italy can be complemented by a smoked Provolone.

Capicola and prosciutto are both types of whole-muscle salumi, a category that includes other cured meats like guanciale, pancetta, culatello, speck, and bresaola.

In good conditions – in a wrap in the fridge – dry cured meats will remain in good quality for about a month. Though we've all kept a salami longer than that, once the meat is cut into its quality starts to decline. It will not go bad, but it will not be the delicious product you paid top dollar for at the market.

What is that white stuff on salami? The white coating on salami is a strain of mold called Penicillium nalgiovense. The name may sound like a disease, but don't worry; it serves an important purpose in the production of salami.

While Volpi® Prosciutto is made from the hind leg of the hog, Coppa is made from pork shoulder. Volpi® Coppa is available in both Mild and Hot and spiced with black pepper, nutmeg, and crushed red pepper flakes (Volpi® Spicy Coppa) whereas Prosciutto is made from simply fresh pork and sea salt.

Capicola (also called Coppa, Cotto, or Gabagool) is made from the prized cut of the neck and shoulder.

Is capicola dry? ›

Capicola is a dry cured meat covered in spices. It comes from the coppa muscle and it's located between the head (capo) and includes the fourth or fifth rib of the pork shoulder (collo).

The capicola, although rarely seen in food service, is a superlative cut. Taken from the boneless butt (blade) it is the continuation of the loin muscle, which the blade bone and two superior muscles removed. Leaner, and uniform in shape, it makes a superlative, low-cost roast, or can be cut into steaks.