Why Capocollo Is So Loved
If you’ve ever wandered into an Italian deli and caught that mouth-watering aroma of cured meats, you’ve probably already met capocollo — even if you didn’t know its name. It’s rich, savory, slightly spicy, and melts in your mouth.
The problem? Many people confuse it with prosciutto or salami, and miss out on its unique flavor. After tasting capocollo across Italy (and once straight from a Calabrian village shop), I’m here to give you the simple guide so you know exactly what it is, how to eat it, and why it deserves a spot on your plate.
What Is Capocollo?
Capocollo — also called coppa in some regions — is a traditional Italian cured meat made from pork neck or shoulder. It’s seasoned with herbs, spices, sometimes red wine, then dry-cured for weeks or months.
Benefit: You get a delicate balance of lean meat and flavorful fat, which makes it more tender than many other cured meats.
How Capocollo Is Made
- The pork cut is trimmed and seasoned with salt, pepper, garlic, and sometimes paprika or fennel.
- It’s wrapped in a natural casing and left to cure in a temperature-controlled room.
- In regions like Calabria, chili peppers give it a spicy kick.
💡 Fun fact: In southern Italy, capocollo often gets rubbed with red wine before curing — adding a deep aroma.
How to Eat Capocollo
On a Charcuterie Board
Pair thin slices with cheeses like pecorino, crusty bread, and olives.
Benefit: The salty-sweet flavor makes it a perfect match for wine.
In a Sandwich
Layer capocollo with fresh mozzarella, tomato, and basil inside ciabatta bread.
Benefit: Quick, authentic Italian lunch you can make at home.
As a Pizza Topping
Add slices after baking so they stay tender.
Benefit: Gives a gourmet twist to a simple pizza.
Nutritional Highlights
Capocollo is high in protein and rich in flavor, so a little goes a long way.
- Protein: ~11g per serving
- Calories: ~80 per ounce
- Contains healthy fats from well-raised pork
Tip: Like most cured meats, enjoy it in moderation.
Where to Buy Capocollo
- Italian delis and specialty grocery stores
- Online gourmet food shops
- Farmers’ markets with artisanal producers
Pro tip: If you find “Capocollo di Calabria DOP” — that’s the real deal, certified by Italian tradition.
Quick Capocollo Checklist
✅ Thinly sliced for best flavor
✅ Store in the fridge, wrapped in parchment
✅ Pair with bread, cheese, and wine
✅ Try spicy Calabrian variety if you like heat
FAQ
Is capocollo the same as coppa?
Yes, it’s just a different regional name.
How long does capocollo last?
Sliced: up to a week in the fridge. Whole: several months if stored properly.
Can you cook capocollo?
It’s usually eaten cold, but you can add it to warm dishes for flavor.
Final Thoughts
Capocollo is more than just another cured meat — it’s a taste of Italy’s food heritage. Whether you’re making a fancy antipasto platter or upgrading your lunch, it adds rich, savory depth that’s hard to beat.
Have you tried capocollo before? Share your favorite way to enjoy it in the comments — someone might discover their new go-to snack!