Capocola, also known as Capicola or Coppa, is a type of Italian cured meat that originated in Southern Italy. It is made from pork shoulder or neck, specifically the muscle that runs from the base of the neck to the fourth or fifth rib. The meat is marinated with a combination of various spices, including black and red pepper, garlic, fennel seeds, and sometimes white wine or other seasonings. After marination, it is dry-cured and aged for several months to develop its distinctive flavor and texture.
Capocola is characterized by its intense taste, rich aroma, and tender, melt-in-your-mouth texture. It has a reddish-pink color and is marbled with fat, which imparts richness and moisture to the meat. The curing and aging process gives it a slightly salty and tangy flavor, with hints of spices and herbs.
Traditionally, capocola is sliced thinly and served as part of charcuterie boards, antipasto platters, or in sandwiches. Its versatility allows it to be paired with various accompaniments, such as cheeses, olives, pickles, or bread. Due to its rich and robust flavor, capocola can also be used to enhance the taste of pasta dishes, pizzas, or salads.
Overall, capocola is a savory Italian delicacy renowned for its quality craftsmanship, long curing process, and exceptional flavors, making it a beloved addition to Italian cuisine and an integral part of the culinary heritage of Southern Italy.
