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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.