Coppa, Award Winning

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(22 reviews) Write a Review
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Description

Features

Nutritional Information

Wine Pairing & Recipes

Coppa - Dry Cured Capicola

"BEST AMERICAN MADE COPPA" by Wall Street Journal
 

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

Slice thin and it will melt in your mouth!

Net Casing Occasionally Removed for packaging
Full piece available in drop down

 

 

 

Additional Details

Product Code:
CP-F1
Coppa, Award Winning

Coppa, Award Winning

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22 Reviews

  • 5
    Delicious

    Published by Carol V. on 7th Feb 2022

    Capicola at its finest.

  • 5
    Coppa

    Published by Carol D. on 1st Jan 2022

    the Coppa was delicious on my charcuterie board as was the salami and spressatta.

  • 5
    -

    Published by Frank Dacchille on 22nd Dec 2021

  • 5
    Excellent product

    Published by Armando Bona on 6th Dec 2021

    This was delicious!

  • 5
    -

    Published by Richard Angelini on 16th Nov 2021

  • 3
    Okay but not impressive.

    Published by Joseph Mele on 4th Nov 2021

    I knew it wasn't the capicola I enjoyed growing up in our Italian neighborhood, but wanted to try it. It was okay, but lacked the flavor I hoped would be there. Not terrible, just not what I was looking for.

  • 5
    Delicious!

    Published by Claudio Bertuccioli on 9th Aug 2021

    Really good Capicollo!!

  • 5
    Excellent

    Published by Steven on 20th Jul 2021

    Really enjoyed Capicola !!!! What a treat !!!!!

  • 5
    -

    Published by paul molinelli on 5th Jul 2021

  • 5
    -

    Published by RICK MORRISON on 15th Jun 2021

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