Capocollo (Coppa, Capicola, )
 
Known by various names relating to regional variation. Our Italian salumi, antipasti delicacy is taken from the large dorsal (neck/shoulder) muscle stretching from the back of the head to the seventh (7th) rib. As you’d expect, these muscles work hard, giving a deep red colouration due to high levels of myoglobin . Seams of creamy white interconnected fat give Capocollo a unique, deeply rich flavour, sitting perfectly alongside our prosciutto ham on the charcuterie board.
Preserving starts with immersion cooked wine and marinating for several hours. To protect from excessive drying during the maturation process, the Coppa's are pushed into snug-fitting beef casings and hung in our drying chamber. Then - we wait! monitoring daily for a minimum of 15 days.  This is where the magic happens, resulting in a delightfully rich flavour and deep colour - helped along with the pure cooling breezes coming off the nearby moors.