Cappola
Food Inc. 
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OUR Capocollo ISN'T THE REASON ITALIANS CAME TO CANADA. BUT IT MAY BE WHY THEY STAY. Like so many of their countrymen, when Domenic and Lelio Cappola joined the wave of Italians looking for a new life and prosperity in post-war Canada, what they missed was the distinctive specialty meats, sausages and salami of their homeland. But the brothers Cappola had the advantage of having been trained as butchers their entire lives, so they set to work preparing the finest meats in their adopted country. Soon, word of their expertise spread and their shop was crowed with other Italian-Canadians who longed for the taste of the motherland. Many of them came for the lean capocollo, because Capocollo di Cappola was always prepared in the traditional style. The traditional style means using only the finest of pork, trimmed lean. It means no water is added. And it means cutting the pork into hefty chunks rather than grinding them, so that cheaper cuts of meat have no place to hide. It's the way we still make our Lean Capocollo today. Of course, we could prepare lean capocollo by cutting some corners. We just couldn't put the Cappola name on it. |
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