What is the difference between Coppa and Capicola?

Coppa and Capicola refer to the exact same anatomical muscle: the cervical pork collar extending from the top of the shoulder into the neck. In Northern Italy (Emilia-Romagna), it is called Coppa (e.g., Coppa Piacentina DOP) and cured with nutmeg, cinnamon, and black pepper. In Southern Italy and Italian-American traditions, it is called Capocollo or Capicola and cured with hot Calabrian chili peppers and smoked paprika.

Why is natural beef bung used for coppa casing?

Natural beef bung (*Caecum*) is thick, durable, elastic, and moisture-permeable. It tightly encloses the 3-to-4-lb pork collar, protecting it against air exposure while allowing continuous, uniform moisture evaporation without tearing as the meat contracts 35% to 40% in volume.

Can I make coppa with edible collagen sheets instead of beef bung?

Yes. Moisture-permeable collagen sheets or breathable dry-aging casings (such as Tublin or Umai Dry) can be wrapped tightly around the cured muscle and secured with elastic butcher's netting. They provide an easy, odor-free modern alternative with excellent moisture transmission.

How long does coppa take to dry age?

Depending on initial weight (3.0 to 5.5 lbs) and chamber conditions (55°F / 13°C and 75% RH), coppa takes between 10 and 16 weeks to reach its target 35% to 40% weight loss and water activity aw ≤ 0.88.

What is the white powder on the outside of aged coppa?

The white coating is a beneficial bloom of *Penicillium nalgiovense* mold. This protective mold consumes lactic acid to temper acidity, oxidizes surface moisture to prevent case hardening, and forms a biological shield against rancidity and harmful black molds.

How should coppa be sliced and stored?

Coppa should be sliced paper-thin (0.5 to 1.0 mm) across the grain. Paper-thin slicing allows the marbled intramuscular fat seams to melt on the tongue. Store whole or halved pieces vacuum-sealed in the refrigerator for up to 12 months.

How do you isolate the true Coppa muscle from a whole bone-in pork Boston Butt?

Locate the marbled cylindrical muscle bundle on the upper cervical end of the Boston Butt (*Longissimus cervicis*, *Spinalis*, and *Serratus ventralis*). Following natural anatomical fascial seams, use a curved boning knife to peel the 3-to-5-lb coppa muscle clean from the shoulder blade (scapula) and lower picnic trim.

Why is pricking the cased coppa with a sausage pricker essential before hanging?

Pricking the beef bung casing all over with a sterile multi-needle sausage pricker vents trapped air pockets between the casing and meat. If air remains trapped, ambient moisture collects in the void, creating an ideal breeding ground for spoilage bacteria and preventing casing adhesion.

Coppa & Capicola Dry-Curing & Aging Scheduler

Master Italian Coppa Piacentina and spicy Capicola dry curing from whole pork collar (*Serratus ventralis* / *Longissimus cervicis*). Formulate equilibrium cures (2.75% sea salt + 0.25% Cure #2), natural beef bung casing, butcher's twine trussing, and chamber dry-aging (35 - 40% loss) over 10 to 16 weeks.

Pro Tip for Coppa & Capicola Dry-Curing & Aging Scheduler: Always measure with an instant-read thermometer probe and rest pasture-raised meats on an elevated wire rack for optimal juiciness and flavor retention.

Variables & Parameters

Pork Collar (Coppa Muscle) Mass (g) 1600 g

Regional Style & Spice Profile

Casing & Netting System

Curing Chemistry Formulation

Target Moisture Loss % 36 %

Calculated Targets

Primary Target

Optimal Target

Cure Salt Breakdown

Cure Contact Timeline

Target Pull Weight G

Chamber Aging Days

Stage	Duration	Chamber Temp	Target RH	Moisture Loss	Goal
1. Equilibrium Curing	14 - 18 Days	36°F - 38°F (2°C - 3°C)	N/A (Sealed)	0.0%	Full inward salt and botanical penetration
2. Casing & Inoculation	Day 19	55°F (13°C)	Ambient	0.0%	Encase in beef bung, truss tightly, spray P. nalgiovense
3. Acclimation Phase	Weeks 3 - 5	54°F - 56°F (12°C - 13°C)	80% - 85%	12.0% - 18.0%	White mold colonization; prevent case hardening
4. Slow Maturation	Weeks 6 - 16	54°F - 56°F (12°C - 13°C)	72% - 76%	35.0% - 40.0%	Firm texture, complex proteolytic umami, aw ≤ 0.86

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