Capocollo

Description: A lovely meaty example of coppa or copacolla – depending on which part of Italy you are from. This is great example of how, with time and care, small artisanal producers can produce salume that captures the aroma, texture and flavour of traditional European smallgoods.

Necks from certified free range sows are weighed and rubbed with exactly the right amount of salt to cure them without drying them out. They are cleaned, placed in collagen casings, netted and dry-cured in the curing room for 12 weeks. It’s here the magic happens. The protein breaks down into amino acids (think umami) and flora on the outside creates subtle mushroom aromas (think camembert). The resulting coppa is the real deal. Dense, sweet tasting, delicious with complex aromas from earthy to enticing simply slice and serve with red wine.