Capocollo from Basilicata, whole and vacuum-packed, to slice thinly for antipasti and panini.
Capocollo, called coppa in other regions, is cut from the top of the pork loin and the neck. The meat is salted, rubbed with spices, stuffed into a natural casing and then aged for several months.
When cut, the deep red lean is marbled with fine threads of fat that make it tender. The flavour is milder than a salame and more pronounced than a cured ham.
The piece is sliced very thinly on a slicer, just before serving. It goes on a board with pecorino, in a panino or on a white pizza after baking.
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Capocollo from Basilicata, whole and vacuum-packed, to slice thinly for antipasti and panini.
