Capocollo: From Roman Soldier’s Rations to Italian Delicacy

Capocollo, also known as coppa, is a cured meat that has a rich history and a unique flavor profile. This delicacy is made from the neck of the pig. In fact, the word “capocollo” means “behind the neck.” It is a popular meat in Italian cuisine and is enjoyed all around the world.

The origins of capocollo can be traced back to ancient Roman times. It was a common food among soldiers and was considered a valuable source of protein. The curing process of capocollo was also ideal for long journeys, as it allowed the meat to be preserved without refrigeration.

Capocollo being cured

Over time, capocollo became more than just a practical food. It became a delicacy that was highly prized by Italian royalty and the wealthy. Its unique flavor and texture made it a favorite among those who could afford it.

Today, capocollo is still a highly sought-after food item, with many variations on the traditional recipe. Some producers use different spices and herbs to give their capocollo a unique flavor, while others focus on the traditional curing process to ensure that the meat retains its original flavor and is produced in many regions throughout Italy.

Capocollo served as appetizer

Capocollo can be enjoyed in a variety of ways. It is often served as a cold cut, either on its own or as part of a charcuterie board. It can also be cooked and used in recipes, such as in pasta dishes or as a topping for pizza.

In conclusion, capocollo is a fascinating and delicious food with a rich history. Its popularity has endured for centuries, and it is likely to remain a beloved food item for many more years to come.

Have you ever had capocollo?

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