Capocollo Piccante

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 with chilli or paprika, and typically sliced very thin. Is esteemed for its delicate flavor and tender and is usually sliced thin for use in antipasto or sandwich.