Servings: 4 to 6
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 flavor of authentic coppa di Parma. You can substitute olive oil (or puréed pork back fat, as Chef Bloomfield did) for lard to rub the loin if you prefer.
Recipe adapted from Moveable Feast with Fine Cooking.
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