What is it?
A mixture of pork neck and shoulder, capocollo is lightly aged cured pork that is stuffed into casing and usually seasoned with white wine and nutmeg. The flavor is similar to prosciutto di Parma but slightly stronger, and the dry sausage version of capocollo is called “coppa.”
Capacolla is another name for the Italian dry-cured meat known as coppa, which comes from the neck and shoulder of the pig. Chef Bloomfield appreciates the gentle aroma and delicate…
This “sitting sandwich” is great picnic fare because it only gets better as it sits. Pack it at the bottom of the basket so any weight on top will compress…
Here the strong flavors of southern Italy are blended together to form a surprisingly mellow dish. In keeping with southern style, I like using meat sparingly - -more as an…