Capocollo Calabrese, also known as Capicola or simply Coppa, is a traditional Italian cured meat from Calabria, known for its marbled texture, bold spiciness, and rich, savoury flavour. Made from pork neck and shoulder, it is dry cured with chili peppers and spices, resulting in a product that is both flavourful and aromatic. Ideal for charcuterie boards, sandwiches, and pizzas, Capocollo Calabrese reflects the vibrant culinary heritage of Southern Italy and pairs beautifully with a variety of wines and accompaniments.

Characteristics:

• Texture: Capocollo Calabrese has a firm yet tender texture with a fine marbling of fat that melts in the mouth. The fat distribution throughout the meat contributes to its rich, juicy consistency, which becomes more pronounced as it ages.
• Flavour: The flavour of Capocollo Calabrese is intensely savoury with a distinct spiciness, owing to the use of Calabrian chili peppers in the curing process. It also has subtle smoky and earthy undertones, with a balance of saltiness and heat that lingers on the palate.
• Appearance: This cured meat is characterized by its deep red colour, interspersed with streaks of white fat. The exterior is often coated with a mixture of spices, including ground chili peppers, which gives it a reddish-brown hue.
• Production: Capocollo Calabrese is made by dry curing a whole piece of pork neck and shoulder with a blend of salt, chili peppers, and other spices. The meat is then tightly encased in a natural casing, tied with string, and hung to dry for several months. The long curing process allows the flavours to develop fully, resulting in a product that is both rich and flavourful.

Serving Suggestions:

• Charcuterie Boards: Capocollo Calabrese is a staple on charcuterie boards, where its spicy and savoury flavour can be enjoyed alongside other cured meats, cheeses, and pickled vegetables.
• Sandwiches: It makes an excellent addition to sandwiches and paninis, pairing well with sharp cheeses, fresh greens, and crusty bread.
• Pizza Topping: The spiciness of Capocollo Calabrese adds depth to pizzas, especially when paired with ingredients like mozzarella, tomato sauce, and olives.
• Wine Pairings: Capocollo Calabrese pairs well with robust red wines such as Chianti, Sangiovese, or Montepulciano. It also complements full-bodied white wines and sparkling wines, which help to balance the spiciness.