Capocollo or Capicola from the large neck muscle between the head and the fourth rib. As you’d expect it works hard and so has a deeper red colouration due to the higher levels of myoglobin. Each muscle is connected with seams of pure white fat. This gives the Coppa a deep rich flavour to sit perfectly alongside even the best prosciutto hams on your charcuterie board.
FREE RANGE PORK (97%)
Sea Salt, Spices, Paprika, Organic Red Wine Vinegar, Ascorbic Acid.