$81.00 Regular Price
Capicola (also called Coppa, Cotto, or Gabagool) is made from the prized cut of the neck and shoulder. It is cured forten days, after which it is then coated in black pepper, fennel seed, coriander, and anise, and slow-roasted to produce a tender shoulder ham.
Yes, but what to do with it? Well,if you find yourself with some extra capicola at lunchtime, a simple plate with baguette, a bit of cheese, grainy mustard and a glass of something cold is our idea of heaven. Or if you're feeling really brave, give a go at the OP Cured Meats Sandwich.
- Real Ingredients
- No Nitrates/Nitrites
- No Antibiotics
- Gluten Free
Nutrition Facts
Serving size 2oz., 16 servings per chub.
Calories 110
Total Fat 7g (11%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 35mg (12%)
Sodium 620mg (26%)
Total Carbohydrate 1g (0%)
Dietary Fiber 0g
Total Sugars <1g
Protein 10g
Vitamin A • 2% • Calcium 2% • Iron 6% • Vitamin C 0%
Shipping info
Standard Shipping typically ships and arrives within 7 business days (all perishable products will ship within appropriate cold chain transit times and cannot ship over weekends or extended holidays)
2 day and overnight options available at checkout (please allow one business day for processing)
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Ingredients
Pork, salt, Less than 2% spices, sugar, celery powder, sea salt, water, starter culture.
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Storage & Preparation
Keep Refrigerated. Wrap in plastic after opening. Enjoy within 7 days of opening.
Slice thin. -
Flavor Profile
- Coriander
- Fennel
- Anise
- Coriander
How to enjoy it
If you find yourself with some extra capicola at lunchtime, a simple plate with baguette, a bit of cheese, grainy mustard and a glass of something cold is our idea of heaven. Or if you're feeling really brave, give a go at making a pizza at home and top with capicola and hot honey.
How it's made
Capicola to Italians, capocollo to Americans, capicolla to Canadians, "gabagoul" to Tony Soprano... whatever you call it, capicola is made from the neck of the pig, prized for it's perfect ratio of 30% fat to 70% lean, making the meat moist and tender. We dry-cured it for ten days, coated in cracked black pepper, fennel seed, coriander and anise, then slow roast it to produce a tender shoulder ham.
