Capocollo - Coppa

Capocollo (Coppa), or Capicola:
Italian salumi, an antipasti delicacy meat taken from the large dorsal (neck/shoulder) muscle stretching from the back of the head to the fifth rib. As you’d expect it works hard, giving a deeper colouration of the muscle due to its increased myoglobin. Seams of pure white interconnected fat give Copocollo a unique and deep rich flavour, sitting perfectly alongside our prosciutto ham on the charcuterie board.
To preserve, we soak the Capocollo in cooked wine and marinate for several hours. To protect from drying too fast during the maturation process the Capocollo is pushed into a snug-fitting beef casing and hung in our drying chamber. Then, we wait, monitoring daily for at least 3 months.  This is where the magic happens resulting in a delightfully rich flavour and deep colour - all helped along with pure cooling breezes coming off the nearby moors.