Capicolla, is made from the coppa, or barrel shaped neck muscle of the pig, which is highly prized for both its uniformity, and also its perfect ratio of lean to fat in making charcuterie. Our capicolla is cured for 12 days, then coated in fennel and black pepper before being slow roasted in a humidity environment. This makes for a great sandwich, or on a charcuterie board.
Ingredients: Pasture raised pork, red pepper flake, black pepper, sugar, curing salt, spices, fennel, sea salt.
