Skip to page content

Olympia Provisions Capicola

Olympia Provisions Capicola meats
Olympia Provisions Capicola
View similar products
  • by Olympia Provisions
  • United States

Traditionally crafted from the prized cut of the neck and shoulder, Olympia Provisions' Capicola is dry cured for ten days, coated in cracked black pepper, fennel seed, coriander and anise, and slow roasted to tender perfection. Typically, this Italian favorite is served up on sandwiches, so make your own homemade sub with a few slices of melted Buonatavola Provolone, peppers, and vinegar. It's also great on a thin crust pizza with fresh mozzarella and basil.

Pork, pork fat, water, Swiss cheese (pasteurized cows milk, cheese culture, salt, enzymes), milk powder, less than 2%: salt, cultured dextrose, dried vinegar, garlic, spices, swiss chard powder, dextrose, natural flavors, lactic acid culture. Hog Casing. Contains Milk.
  • Through our partnership, Olympia Provisions orders will be shipped from an alternate facility outside of Murray’s. You will receive a separate tracking number from Olympia Provisions for your order.
  • Capicola is 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.
  • Capicola is at home on an appetizer board with Murray's Burrata, dijon mustard, cornichon, and focaccia.
  • Established in 2009, Olympia Provisions was Oregon’s first USDA-approved salumeria.
  • Founder Elias Cairo, a first-generation Greek-American, grew up around charcuterie—his father would often craft his own meats at home.
  • His upbringing, along with his travels and apprenticeships around Europe, inspired him to start Olympia Provisions, to share these traditional techniques with Americans.
  • The company uses antibiotic-free pork and high-quality ingredients like freshly ground spices.
  • They form their meats with natural casings and allow them to age naturally, without relying on hot-incubation, cooking, or irradiation.

Get 15% Off All Cheese Clubs