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Coppa Seca

  • Tip Fattier and more luscious than culatelo or prosciutto. Great on a charcuterie board or sliced thin and tossed in a simple anti-pasto.
  • Provenance Specialty of Emilia Romagna, Italy
  • Culinary Advice We’d love to chat more about how to cook or prepare your produce. Come visit or call us!

Coppa seca is the Boston butt, cured with garlic and chilies. It's rich and supple. It’s fattier and has more intermuscular fat that any other piece of pork. Primarily two varieties from Italy. Coppa from Emilia Romangna, or, Capicola from Calabria. The name Capocolo comes from capo(head) and collo(neck). Outside of Italy, Coppa is traditionally produced in the French island of Corsica.

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