Coppa, Capocollo, Capocolla? What’s The Difference?

Italian style cured pork shoulder goes by many different names depending on the region. Volpi® Coppa is dry-cured and aged for a minimum of 65 days and is available in Mild or Hot. Volpi® Capocolla is spiced with red pepper flakes and paprika and slow-roasted instead of dry-cured. Both styles of pork shoulder are best enjoyed when sliced thin.