Capicola

Made from a prize cut of meat located on the neck to the fourth or fifth rib, Capicola is a staple of traditional Italian cuisine and this perfectly-crafted Capicola by Olympia Provisions succeeds in honoring that tradition.

For starters, they cure the meat for a total of ten days. Then, the cut is coated in black pepper, fennel seed, coriander, and anise and slowly roasted to tender perfection. Capicola is known for having a ratio of 30 percent fat to 70 percent lean meat, which creates a delicately balanced flavor of tender meat and fatty undertone.

Use Capicola on your next charcuterie board or even just thinly slice it for use as an antipasto (1st course). Traditionally, Italians use Capicola on any number of sandwich creations like muffulettas, subs, and paninis. Give any pizza a more traditional touch with some sliced Capicola and olive oil - the robust, forward flavors in the seasoning will always come through.

There’s a reason Olympia Provisions has received so much recognition from the Good Food Awards over the past decade. This wonderful charcuterie company based in Portland, Oregon and always provides quality, handcrafted products made with 100% lean pork raised with no antibiotics. Owner and salumist Elias Cairo grew up first generation Greek-American with a father who made charcuterie at home. After working in kitchens all around Europe and visiting numerous “old world” towns, Cairo brought his skill and love for meat curing back to the States. With this Capicola, Olympia Provisions approaches charcuterie as both an art and a science, and they always cure their meats at a slower pace to ensure quality and flavor.