Hot coppa and capicola are actually two different types of cured meat, although they are often confused due to their similar appearance and usage. Here, I will explain the differences between the two.
1. Origin and Naming:
Capicola, also known as coppa, is a traditional Italian cold cut that originated in Southern Italy. It gets its name from the two Italian words “capo” (head) and “collo” (neck/shoulder), which refers to the specific cut of pork used in making capicola.
Hot coppa, on the other hand, is a variation of capicola that has been seasoned with hot spices or peppers. The “hot” in its name refers to the spicy flavor profile, not the temperature at which it is served.
2. Ingredients and Preparation:
Both capicola and hot coppa are made from the same cut of pork, which is the muscle between the head and the fourth or fifth rib of the pork shoulder. The meat is typically seasoned with a blend of spices, including salt, black pepper, garlic, and various herbs. However, the main difference lies in the addition of hot spices or peppers in the preparation of hot coppa.
3. Flavor and Taste:
Capicola has a rich and savory flavor with a slightly sweet undertone. It is often described as having a delicate balance of saltiness and spiciness. The meat is typically cured for several months, allowing the flavors to develop and intensify.
Hot coppa, as the name suggests, has a spicy kick due to the addition of hot spices or peppers during the curing process. The level of spiciness can vary depending on the recipe or regional preferences. The heat adds an extra layer of complexity to the flavor profile, making it more intense and vibrant compared to regular capicola.
4. Usage and Pairings:
Both capicola and hot coppa are versatile cold cuts that can be enjoyed in various ways. They are commonly used in sandwiches, antipasto platters, or as a topping for pizzas and salads. Their bold flavors and tender texture make them a popular choice for charcuterie boards and Italian-inspired dishes.
When it comes to pairings, capicola pairs well with mild and creamy cheeses, such as mozzarella or provolone. It also complements the flavors of crusty bread, olives, pickles, and roasted peppers. Hot coppa, on the other hand, can add a spicy kick to dishes and is often paired with sharper cheeses, like aged cheddar or gorgonzola.
Although capicola and hot coppa share similarities in terms of their pork cut and curing process, the addition of hot spices or peppers sets hot coppa apart, giving it a spicier flavor profile. Both are delicious options for charcuterie lovers, and their usage and pairings can vary based on personal preferences and culinary creativity.