Capocollo Normale

Description

Capocollo or coppa is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. Is esteemed for its delicate flavor and tender and is usually sliced thin for use in antipasto or sandwich.