Cured Capocollo and Coppa, the noble cured meat at your home
Capocollo and Coppa aged to perfection, from the heart of Italian charcuterie. Order today on LAPA: in all of German-speaking Switzerland with our own vehicles, in the rest of Switzerland with refrigerated courier (1-3 working days).
Capocollo and Coppa: the same noble cured meat, two Italian names
The capocollo (called coppa in the North) is a premium cured meat made from the pork neck muscle, dry-salted with spices and aged for months. Pink and white marbling, intense aroma, sweet and aromatic flavor.
Capocollo in Central and Southern Italy (Calabria, Tuscany, Umbria, Apulia), Coppa in the North (Emilia, Piacenza): the cut is the same. Perfect thinly sliced on an Italian charcuterie board, on bread and focaccia, or with a glass of red wine.
Cured Capocollo and Coppa available now
Capocollo Cinta Senese DOP ~2 kg
Capocollo Valtiberino in rete ~2 kg
Aged Valtiberino capocollo
Capocollo di Cinta Senese DOP: Tuscan excellence
The Cinta Senese is the ancient Tuscan pig breed raised in the wild in the hills around Siena. Its DOP capocollo has a unique marbling, sweet and fragrant fat, and a well-rounded flavour that no other cured meat can match.
Authentic Italian cured meats, delivered fresh in Switzerland
❄️ Cold chain
Refrigerated delivery from our warehouse in Embrach (ZH), cured meat always at 0-4 °C.
🚚 Zurich: order by 05:00, same-day delivery
Across German-speaking Switzerland, we deliver with our own vehicles: order by 05:00, receive it the same day.
🍽️ Professional quality
Restaurants and delicatessens in Switzerland order their Italian cured meats from LAPA: 1,200 customers served in total.
How to enjoy capocollo and coppa
A few steps for a restaurant-style charcuterie board.
Slice thinly
Cut the capocollo into paper-thin slices, at room temperature.
Create a charcuterie board
Pair with coppa, other cured meats and aged Italian cheeses.
Serve with
Bread, focaccia, olives and a good Italian red wine.
Serve
Antipasto o aperitivo: pronto in pochi minuti.
An authentic Italian charcuterie board at your home
Sweet, aromatic and fragrant: the capocollo and the coppa are the star cured meat of any charcuterie board. Serve them with warm bread, cheeses and a glass of wine for a true Italian aperitivo.
Order capocollo and coppa →Wholesale capocollo and coppa for foodservice
Are you a restaurant, pizzeria or delicatessen? We supply capocollo, coppa and Italian cured meats at wholesale prices, with refrigerated delivery throughout Switzerland.
Write to us on WhatsApp →All about capocollo and coppa
What is the difference between capocollo and coppa?
None: they are the same cured meat, made from the pork neck muscle. In the Center-South it is called capocollo, in the North (Emilia, Piacenza) coppa. The name changes, not the cut.
Which part of the pig is capocollo made from?
From the neck muscle (the pork coppa), dry-salted with spices, cased and cured for several months. It is a lean and marbled cured meat.
How much does capocollo cost at LAPA?
Valtiberino capocollo starts from CHF 49.90 per kg; the prized Capocollo di Cinta Senese DOP costs CHF 78.78 per kg. Sorrentino cured coppa CHF 44.13 per kg.
What is capocollo di Cinta Senese DOP?
It is the capocollo produced with meat from Cinta Senese, an ancient Tuscan pig breed raised in the wild, protected by DOP. It has a unique marbling and flavor.
Do you deliver capocollo and coppa throughout Switzerland?
Yes. In German-speaking Switzerland we deliver with our own vehicles (order by 05:00, delivered the same day); in the rest of Switzerland we ship with refrigerated courier.
How do you store vacuum-packed capocollo?
At 2-4 °C in the refrigerator. Vacuum-packed, it keeps for several weeks; once opened, consume within a few days.
Italian capocollo and coppa, at your door the same day (order by 05:00)
Order LAPA cured capocollo and coppa now. Refrigerated delivery throughout Switzerland.