Coppa - Dry Cured Capicola

"BEST AMERICAN MADE COPPA" by Wall Street Journal

COPPA, a dry cured capicolla, is a boneless pork shoulder that is hand rubbed with spices and dry cured for months. Coppa is similar in texture to Prosciutto and should be sliced as thinly as possible to capture its true tenderness. It has a rich earthy flavor that will melt your taste buds. Shelf life is 3-6 months refrigerated.

Serving hints: Slice thinly for sandwiches, panini or rolled on an antipasto platter, wonderful served with sharp provolone or add it to your pasta sauce diced up for a unique flavor or even in frittata. Use anywhere you have used Proscuittio or Pancetta.

Please specify BLACK (Sweet) or RED (Hot) pepper

Each piece is approx 1 1/4 - 1 1/2 lbs

Nutrition Facts: Coppa

Serving Size 3 slices /1oz. (28.0 g)

Amount Per Serving Calories 90

Calories from Fat 53 % Daily Value*

Total Fat 6.0g 9%

Saturated Fat 2.0g 10%

Cholesterol 25mg 8%

Sodium 510mg

21% Protein 8.0g

Total Carbs 0g 0%

Dietary Fiber 0g 0%

Sugars 0g

* Based on a 2000 calorie diet

Pairs beautifully with the following wine: Syrah (Shiraz) Pinot Noir

Great Recipe: Patti’s Pasta Casalinga

Prep time 30-45 minutes serves 5-6

Ingredients:

½ lb Fortuna’s sweet or hot Italian Sausage - casing removed

2-3 Tbls. Olive Oil

3-4 chopped cloves of garlic

2 whole scallions -sliced

2 - 28 oz cans of whole plum tomatoes

1 cup fresh or frozen peas {drained}

1 - 12oz can Artichoke Hearts in water- rinsed and drained

1 lb fresh Pasta of your choice

¼ lb of each of the following cut ¼” think then julienne: Fortuna’s Soupy, Pepperoni, Coppa .

Grated Parmesan or Romano Pecorino cheese to taste

Directions ~It a nice deep sauté pan add olive oil and fresh garlic & add Italian sausage and stir until frequently until sausage is just about fully cooked {about 5-10 minutes on med. Heat} ~ Add other meats and brown a bit more- another few minutes just until all flavors are blended. ~ Add plum tomatoes and let simmer for another 10 minutes- again to all flavors enhanced ~ Add Artichoke hearts, Scallions and Peas heat until fully warmed Meanwhile platter your pasta of choice {I love it with Fortuna’s Fettuccine}, then ladle fresh meat sauce on top and grated cheese and serve!

*This sauce is best if made ahead and let sit a few hours in refrigerator, then reheated or make ahead and freeze.