Recipe > Capicola

Coppa, also known as capicola or capocollo, is a traditional Italian cured meat made from pork neck. The meat is seasoned with a mixture of salt, pepper, and sometimes other spices like garlic or herbs, then cured and aged.

Mix all the ingredients and spread well over the meat;

In a closed plastic bag or container, leave for 15 days in the refrigerator;

Wash the meat and dry it;

Dilute the starter culture in filtered water and spread it over the meat;

Wrap in collagen or natural casing;

Place in a dark environment with a temperature close to 12ºC and humidity close to 70%;

Let the capicola lose 40% of its weight.

To see a step-by-step guide to coppa production, visit this Copicola recipe