Capocollo
Thinly sliced capocollo brings a rich, peppery pork flavor with a beautiful marbling.
Capocollo, also known as coppa, is a traditional Italian cured meat made from the neck or shoulder of the pig, seasoned with wine, garlic, and spices, then dry-cured. Its beautiful marbling of fat and lean meat creates a silky, intensely flavored topping that melts on the tongue when draped over hot pizza.
Flavor Profile
Season: all year
Best Sauces
Pairs Well With
Pizzas with Capocollo
Capocollo Picante
San Marzano Red Sauce
“This sophisticated pizza combines the richness of San Marzano Red sauce with Capocollo, Roasted Red Pepper, Arugula, and Parmesan finished with a drizzle of Hot Honey, creating a indulgent treat perfect for every season.”
Truffle Capocollo & Egg
Truffle Cream Sauce
“Built on a Truffle Cream foundation, this refined pie layers Capocollo, Egg, Parmesan, and Black Garlic into a hearty creation ideal for every season.”
Frequently Asked Questions
What is the difference between capocollo and prosciutto?
Capocollo comes from the pork neck and shoulder, while prosciutto comes from the leg. Capocollo has more marbling, a spicier seasoning, and a richer, more complex flavor than the delicate sweetness of prosciutto.
How should capocollo be added to pizza?
Add thin slices of capocollo after baking, draped over the hot pizza so the residual heat gently warms and softens the meat while preserving its silky texture and marbled beauty.