Maestri d'Italia Sliced Coppa
- by Maestri d'Italia
Capicola may not get the glory of prosciutto, but it’s an equally delicious Italian charcuterie pick for boards and pairing. Crafted in the Piacenza region in Northern Italy, Maestri makes their Coppa with a rub of salt, black pepper, and nutmeg. There’s just the right amount of salt in every tender, slow-cured slice, each of which is beautifully marbled with fat. It’s incredible on a sub with Buonatavola® Provolone, but it also makes for an Italian symphony on a board beside Caciocavallo.
- Maestri crafts this coppa in Piacenza, Italy, but slices it in the United States, ensuring the final product is both traditionally made and incredibly fresh.
- Capicola is an example of whole muscle curing, where an entire cut of meat is cured, versus salami where the meat is cut up and mixed with fat and spices.
- It’s made from the muscle that runs from the neck to the fourth or fifth rib of the pork shoulder. It gets its name from “capo,” Italian for head, and “colla,” for shoulder.
- The pork counterpart to beef bresaola, capicola is prized for its ratio of 30% fat to 70% lean meat, which creates its delicate flavor and tender texture.