Capocollo or Coppa is one of Italy's finest cured meats. Originating from Calabria in the South (with many other regional versions existing), this prime cut from the top of neck and part of the shoulder is dry-cured with aromatic herbs and red wine. This is produced by artisan expert, Mr Gelli in his workshop near Siena, Tuscany and is one of the premium cured meats he produces. It is lean, tender and full flavoured and will stand out on any meat platter.

1000g

NB this is an artisan cured meat produced by hand and weights may vary slightly.