Why Capocollo Di Martina Franca Tastes Unlike Any Other Italian Coppa - Tasting Table

"Coppa is underappreciated. Also known as capicola and capocollo, the Italian meat is made from pork shoulder or neck, hence the Italian translation with "capo" meaning head and "collo" meaning neck. Before being cured for months, the meat is heavily salted and then seasoned with a variety of spices like fennel seeds, allspice, and juniper berries."

"Most packaged coppa you'll find imported from Italy is made from common pig breeds like Large White and Landrace, whereas Capocollo di Martina Franca is made from Black Apulian pigs. This rare breed thrives in this nook of Southeast Italy, feasting on acorns and wild herbs. The flavors of Puglia's woodlands carry into every bite."

"Most variations of Italian coppa are dry-cured, but the charcutiers of Martina Franca introduce a small pour with big impact. Vino cotto, or [vino cotto bath and smoky finish] anchoring the taste."

Coppa, also known as capicola or capocollo, is an underappreciated Italian cured meat made from pork shoulder or neck that is heavily salted and seasoned with spices like fennel seeds, allspice, and juniper berries before months of curing. While most coppa varieties are dry-cured, Capocollo di Martina Franca from Puglia employs distinctive production methods. This specialty is crafted from rare Black Apulian pigs that thrive in Southeast Italy's woodlands, feeding on acorns and wild herbs. The charcutiers of Martina Franca introduce a vino cotto bath and smoky finish that distinguish this product from standard coppa varieties made from common pig breeds like Large White and Landrace.

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