Also known as Coppa, Capicollo meat is dry cured and sliced very thin, making it ideal for sandwiches, pasta, antipasti platters, and more. The secret to its tender, savory flavor is a combination of herbs and spices, including garlic, paprika, and red or white wine. After being salted and seasoned, the Capicollo meat is stuffed into a natural casing and hung for 4 to 6 months for curing.

All our cured meats products are gluten-free and lactose-free, and their production is based on the traditional Italian methods and techniques practised and mastered over generations.