Description
Coppa-Dry Cured Capicola- Black or Red Pepper
Coppa, a dry cured capicolla, is a boneless pork shoulder that is hand rubbed with spices and dry cured for months. Coppa is similar in texture to Prosciutto and should be sliced as thinly as possible to capture its true tenderness. It has a rich earthy flavor that will melt your taste buds. Shelf life is 3-6 months refrigerated.
Serving hints: Slice thinly for sandwiches, panini or rolled on an antipasto platter, wonderful served with sharp provolone or add it to your pasta sauce diced up for a unique flavor or even in frittata. Use anywhere you have used Proscuittio or Pancetta.
- Each piece is approx 1 1/4 - 1 1/2 lbs
- Choose Red or Black Pepper from drop down
Slice thin and it will melt in your mouth!
Net Casing Occasionally Removed for packaging
Full piece available by request- email us
Product Reviews
-
Super Coppa
I hate it—it’s so good! I use it in many recipes, but I can’t stop eating it while I am prepping.
-
Sweet Coppa
Need to slice thin. A little tough, but the flavor is excellent.
-
Great product
As good as gets for wonderful Italian products highly recommended
-
Coppa
It was really good !! Melt in your mouth
-
Photo of product is deceiving
My delivery appears to be half the size of your photo. Very disappointing. For the price, I will not buy it again. Maureen, the piece of coppa is 1.25 lb which is a half piece of our coppa , full pieces are available upon request. - Patti Fortuna, Owner
-
Hot Coppa
Grew up eating Columbus lunch meats, including coppa, all my life. I thought it would be nice to try another coppa from a different company. The coppa I normally eat is a bit hotter and perhaps cured differently. Yours is very good and I will surely try some of your other products. Thank you.
-
excellent qulity
I have been hooked on coppa sense the early 70's, An Italian friend of my shared some with me and the rest is history, Also very prompt shipping and ordering ease .. Thanks agin
-
Delicious
Capicola at its finest.
-
Coppa
the Coppa was delicious on my charcuterie board as was the salami and spressatta.
-
-
