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{"id":4828512518218,"title":"Italian Coppa Slices 150g","handle":"italian-coppa-slices-150g","description":"\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003eWhat is Coppa? \u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp align=\"justify\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAlso known as capicola, this traditional salumi is produced in many different regions in Italy. Originating from Campania in the southern region. This famous Italian cut of ham is a salted, seasoned and dry-cured thinly cut pork shoulder or neck. Coppa is a typical addition to an antipasto plate, served alongside other cured Italian Meats and enjoyed with a drizzle of extra virgin olive oil.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eTypical Ingredients\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003ePork, paprika, black peppercorn or red peppers, salt, garlic, white wine\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eOther Names\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eCapocollo, loin, capicola, capacola, capacollo, capacolla, Calabrese capicola, Sicilian capicola, cabbagall, gabagool, coppa Piacentina, capocollo di Calabria, ham capocollo, capicollo, capicolla, capocollo della Basilicata, capocollo del Lazio, capocollo dell Umbria, capocollo tipico senese\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 class=\"middle_wrap\"\u003eHow It's Made\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis Napolitan processed meat takes its name from the two pork cuts from which the processed meat is made from. Capo refers to the head cut, while collo is the shoulder. Coppa is often made from the shoulder and neck cuts of a pig and is the hard air dried version of this charcuterie product.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eUnlike other dry sausages, production begins with a whole cut of meat that is not ground. This is generously rubbed with salt and left to dry cure for several weeks to a month or more.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAfter the aging process, the salt is rinsed off using white wine and the meat is seasoned with paprika, pepper, garlic and other spices. The seasoned cut is then dried or cold smoked to promote moisture loss.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhen finished the coppa becomes homogenous with a deep red color coming from peppers and paprika used. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 align=\"justify\"\u003e\u003cem\u003e\u003cstrong\u003eHow is coppa used?\u003c\/strong\u003e\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp align=\"justify\"\u003e\u003cspan\u003eCoppa is often sliced thinly and served in antipasto platters or used as a sandwich filling together with Provolone or Fontina cheese, pickled peppers and many other things. Aside from this it can also be used for cooking such as for wrapping vegetables and meats to be grilled or baked, as a topping for pizza, an addition to pasta or even salad or as an additional flavoring for vegetables.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOf course like many other dry sausages it may be served as is in a cold cut platter. Coppa is considered to be a gourmet food item in many places and is often more expensive than other types of salumi.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable border=\"2\" width=\"500\" height=\"133\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\"\u003e\u003cb\u003eProduct Details \u003c\/b\u003e\u003c\/td\u003e\n\u003ctd border=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\"\u003eWeight \u003c\/td\u003e\n\u003ctd border=\"1\"\u003e150 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePrice per  g \u003c\/td\u003e\n\u003ctd\u003e700 yen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eItaly\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDelivered as\u003c\/td\u003e\n\u003ctd\u003efrozen \u003cspan\u003e(-18\u003c\/span\u003e\u003cspan\u003e°C)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eIf your desired amount is not available or if you wish to order this product in larger quantities, please contact us \u003cspan style=\"color: #0a892e;\" data-mce-style=\"color: #0a892e;\"\u003e\u003ca style=\"color: #0a892e;\" title=\"Whole Meat Japan Online Shop Contact\" href=\"https:\/\/wholemeat.jp\/pages\/contact\" target=\"_blank\" data-mce-style=\"color: #0a892e;\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","published_at":"2020-11-11T10:51:23+09:00","created_at":"2020-11-09T17:38:39+09:00","vendor":"Whole Meat","type":"charcuterie","tags":["cabbagall","Calabrese capicola","capacola","capacolla","capacollo","capicola","capicolla","capicollo","Capocollo","capocollo del Lazio","capocollo dell Umbria","capocollo della Basilicata","capocollo di Calabria","capocollo tipico senese","Coppa","coppa Piacentina","gabagool","ham capocollo","loin","Sicilian capicola","コッパ"],"price":105000,"price_min":105000,"price_max":105000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32577015873610,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"828","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Italian Coppa Slices 150g","public_title":null,"options":["Default Title"],"price":105000,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_1003.jpg?v=1604912491","\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_0995.jpg?v=1604912520","\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/cCapicola-sliced.jpg?v=1604912520","\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_0990.jpg?v=1604912520","\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_0992.jpg?v=1604912520"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_1003.jpg?v=1604912491","options":["Title"],"media":[{"alt":null,"id":7495893844042,"position":1,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_1003.jpg?v=1604912491"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_1003.jpg?v=1604912491","width":3456},{"alt":null,"id":7495893942346,"position":2,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_0995.jpg?v=1604912492"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_0995.jpg?v=1604912492","width":3456},{"alt":null,"id":7495894532170,"position":3,"preview_image":{"aspect_ratio":1.0,"height":998,"width":998,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/cCapicola-sliced.jpg?v=1604912499"},"aspect_ratio":1.0,"height":998,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/cCapicola-sliced.jpg?v=1604912499","width":998},{"alt":null,"id":7495893876810,"position":4,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_0990.jpg?v=1604912491"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_0990.jpg?v=1604912491","width":3456},{"alt":null,"id":7495893909578,"position":5,"preview_image":{"aspect_ratio":1.0,"height":3456,"width":3456,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_0992.jpg?v=1604912491"},"aspect_ratio":1.0,"height":3456,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2698\/6542\/products\/sIMG_0992.jpg?v=1604912491","width":3456}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003eWhat is Coppa? \u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp align=\"justify\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAlso known as capicola, this traditional salumi is produced in many different regions in Italy. Originating from Campania in the southern region. This famous Italian cut of ham is a salted, seasoned and dry-cured thinly cut pork shoulder or neck. Coppa is a typical addition to an antipasto plate, served alongside other cured Italian Meats and enjoyed with a drizzle of extra virgin olive oil.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eTypical Ingredients\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003ePork, paprika, black peppercorn or red peppers, salt, garlic, white wine\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eOther Names\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eCapocollo, loin, capicola, capacola, capacollo, capacolla, Calabrese capicola, Sicilian capicola, cabbagall, gabagool, coppa Piacentina, capocollo di Calabria, ham capocollo, capicollo, capicolla, capocollo della Basilicata, capocollo del Lazio, capocollo dell Umbria, capocollo tipico senese\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 class=\"middle_wrap\"\u003eHow It's Made\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis Napolitan processed meat takes its name from the two pork cuts from which the processed meat is made from. Capo refers to the head cut, while collo is the shoulder. Coppa is often made from the shoulder and neck cuts of a pig and is the hard air dried version of this charcuterie product.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eUnlike other dry sausages, production begins with a whole cut of meat that is not ground. This is generously rubbed with salt and left to dry cure for several weeks to a month or more.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAfter the aging process, the salt is rinsed off using white wine and the meat is seasoned with paprika, pepper, garlic and other spices. The seasoned cut is then dried or cold smoked to promote moisture loss.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhen finished the coppa becomes homogenous with a deep red color coming from peppers and paprika used. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 align=\"justify\"\u003e\u003cem\u003e\u003cstrong\u003eHow is coppa used?\u003c\/strong\u003e\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp align=\"justify\"\u003e\u003cspan\u003eCoppa is often sliced thinly and served in antipasto platters or used as a sandwich filling together with Provolone or Fontina cheese, pickled peppers and many other things. Aside from this it can also be used for cooking such as for wrapping vegetables and meats to be grilled or baked, as a topping for pizza, an addition to pasta or even salad or as an additional flavoring for vegetables.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOf course like many other dry sausages it may be served as is in a cold cut platter. Coppa is considered to be a gourmet food item in many places and is often more expensive than other types of salumi.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable border=\"2\" width=\"500\" height=\"133\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\"\u003e\u003cb\u003eProduct Details \u003c\/b\u003e\u003c\/td\u003e\n\u003ctd border=\"1\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd border=\"1\"\u003eWeight \u003c\/td\u003e\n\u003ctd border=\"1\"\u003e150 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePrice per  g \u003c\/td\u003e\n\u003ctd\u003e700 yen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eItaly\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDelivered as\u003c\/td\u003e\n\u003ctd\u003efrozen \u003cspan\u003e(-18\u003c\/span\u003e\u003cspan\u003e°C)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eIf your desired amount is not available or if you wish to order this product in larger quantities, please contact us \u003cspan style=\"color: #0a892e;\" data-mce-style=\"color: #0a892e;\"\u003e\u003ca style=\"color: #0a892e;\" title=\"Whole Meat Japan Online Shop Contact\" href=\"https:\/\/wholemeat.jp\/pages\/contact\" target=\"_blank\" data-mce-style=\"color: #0a892e;\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e"}

Italian Coppa Slices 150g

Product Description
Maximum quantity available reached.

What is Coppa? 

Also known as capicola, this traditional salumi is produced in many different regions in Italy. Originating from Campania in the southern region. This famous Italian cut of ham is a salted, seasoned and dry-cured thinly cut pork shoulder or neck. Coppa is a typical addition to an antipasto plate, served alongside other cured Italian Meats and enjoyed with a drizzle of extra virgin olive oil. 

Typical Ingredients

Pork, paprika, black peppercorn or red peppers, salt, garlic, white wine

Other Names

Capocollo, loin, capicola, capacola, capacollo, capacolla, Calabrese capicola, Sicilian capicola, cabbagall, gabagool, coppa Piacentina, capocollo di Calabria, ham capocollo, capicollo, capicolla, capocollo della Basilicata, capocollo del Lazio, capocollo dell Umbria, capocollo tipico senese

How It's Made

This Napolitan processed meat takes its name from the two pork cuts from which the processed meat is made from. Capo refers to the head cut, while collo is the shoulder. Coppa is often made from the shoulder and neck cuts of a pig and is the hard air dried version of this charcuterie product.

Unlike other dry sausages, production begins with a whole cut of meat that is not ground. This is generously rubbed with salt and left to dry cure for several weeks to a month or more.

After the aging process, the salt is rinsed off using white wine and the meat is seasoned with paprika, pepper, garlic and other spices. The seasoned cut is then dried or cold smoked to promote moisture loss.

When finished the coppa becomes homogenous with a deep red color coming from peppers and paprika used. 

How is coppa used?

Coppa is often sliced thinly and served in antipasto platters or used as a sandwich filling together with Provolone or Fontina cheese, pickled peppers and many other things. Aside from this it can also be used for cooking such as for wrapping vegetables and meats to be grilled or baked, as a topping for pizza, an addition to pasta or even salad or as an additional flavoring for vegetables.

Of course like many other dry sausages it may be served as is in a cold cut platter. Coppa is considered to be a gourmet food item in many places and is often more expensive than other types of salumi.

Product Details 
Weight  150 g
Price per  g  700 yen
Origin Italy
Delivered as frozen (-18°C)

If your desired amount is not available or if you wish to order this product in larger quantities, please contact us here.

Shipping

Question: How much shipping fee do you charge?
Answer: Shipping fees are 880 Yen, except for Okinawa, Kyushu, and Hokkaido (1200 Yen). If your order exceeds 10,000 Yen, shipping will be free.

Question: Can I request a specific date for my delivery?
Answer: Yes, it is possible. You can enter your desired delivery date and time in the field ORDER NOTES in your cart before placing your order. The following time slots are available:

  • Before Noon 
  • 2pm - 4pm 
  • 4pm - 6pm
  • 6pm - 8pm
  • 7pm - 9pm

Please do not schedule your order for more than 30 days in the future.

Question: How long does it take for my order to arrive? 
Answer: If we receive your order until 1 pm, it will normally be shipped the same day. Orders placed after 1 pm will be shipped the next business day. If we receive your order on Friday evening, we will ship the next Monday if there is no public holiday. Shipping usually takes 1 to 3 business days, but this also depends on the conditions of the shipping company (there might be delays especially around New Year and Obon) and where in Japan you are located.

Question: How do you ship my order?
Answer: All orders are shipped with Yamato/Kuroneko Cool Ta-Q-Bin to guarantee a continuous cooling chain. So your products will arrive at the same temperature as we send it out!

Payment

Question: Which payment methods are available? 
Answer: You can pay by credit card, Amazon Pay, convenience store payment (extra fees will occur), cash on delivery (via Yamato) and NP Later Pay. If you choose cash on delivery, an additional fee has to be paid. 

The following credit cards can be used:
MASTERCARD - VISA - AMERICAN EXPRESS

Wholesale Customers 

If you own a restaurant or hotel in Japan and you are interested in buying our products, feel free to contact us. Please provide the following information:

  • Your name
  • Your company's name 
  • Email address or telephone number 
  • Desired products and quantity

Thawing

Thawing takes some time, so plan ahead. There are two main methods: thawing in the refrigerator or thawing in ice water. 

In the refrigerator: This method is convenient and safe but takes some time. The golden rule is 24 hours for 5 pounds of meat, but this also depends on the temperature of your fridge. Just place your meat into your refrigerator and wait until it is thawed.

In ice water: This method is faster, but also more work. Take an adequately big container (bowl, small bucket) and fill it with water, then add ice cubes. The meat has to be placed in a waterproof bag to avoid contamination, before submerging it into the ice water. Thawing takes approximately 3 hours for 1 kg of meat when using this method. 

Refreezing

Refreezing already thawed meat should be avoided, if possible. If you need to refreeze your meat, we recommend to cook it beforehand.

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