Coppa: what it's all about
Designated by our Great Customers as Salumi's Product of the Year.
Spring 2014


Some confusion exists because Coppa is often called Capacollo. Both are salt cured products originating in Italy in the 5th Century (probably by St. Benedict) and are very similar to each other and often used interchangeably. There are many other regions in Italy making similar products based on local cultures, flavors and whims. The product Coppa originated in Piacenza in Emilia Romagna while Capacollo originated in Calabria. They all share a common production method: using mostly the top part of neck portions of the Hog, keeping the product in its solid muscle state, not grinding and using salt and spice mixtures to cure, and finally- hanging over time in a barn like environment to both rest and cure. The Seattle weatherman is our friend as we have a good mix of humidity and dryness to invigorate the curing process. We have determined to use the word Coppa at Salumi although the word Gabagoo is far more fun and dialectical for sure.

Historically we have translated many documents and worked hands-on in Italy to find the proper method of reproducing the Piacenza Coppa. There was a time in the Piacenza Countryside where farmers actually used Coppa as compensation. Landowners would offer slices of Coppa to the workers to encourage them to work more. We like that tradition a lot. Our processes emulate the Piacenza methods. The Piacenza is much tighter, so to speak, than the product we produce. Tighter in the sense of density. Ours are somewhat lighter. We think that lightness comes from the Pigs we use. Our Coppa is produced from Hogs grown here in the Northwest. Most hogs in this region are a bit smaller (around 200-250 lbs) yet they produce adequate fat (our friend) that makes a good Coppa.

What's in our Coppa?

Of course salt to aid both in flavor and to draw the moisture from the shoulder during curing. Spices and curing salts (salnitro --sodium nitrite/nitrate) just like the Piacenza recipes. The actuation from the salnitro is twofold, one short acting and one longer acting. It provides the bacterial protection necessary for the safety from product spoilage and gives the characteristic (along with the controlled humidity environment) of the deep red color which we love. This distinctive color depth is essential to the quality of our products.

When the product is ready for consumption the percentage of salnitro is not measurable - it has dissipated during the curing cycle and accomplished its protective role while the product continues to dry. We also rub the surface during the curing cycle with select peppers to add a tinge of flavor more exclusive to the Calabrese Capacolla.

As a point of interest, we present for your perusal a recipe I found in Italy for the Coppa of Piacenza, quite original and taken from "Atlante Dei Prodotti Tipici; I Salumi".

P.S. As you can see from the picture---slicing can be very important --- it is best to slice quite thin to fully enjoy it. Refer to the articles on slicing and storing on our website.

P.P.S Of course, eating Coppa, is what it's all about and we suggest a wonderful recipe for Salumi Antipasto Sandwich.

Armandino at Salumi