Cappola
Food Inc. 
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Coppa di Cappola. the tale of two countries and one proud traditioN. When Domenic and Lelio Cappola grew up in their macelleria house-hold their father taught them what they still consider the most important aspect of quality. "It's like building a house," Papa would say. "The foundation must be strong. Because without the best beginning, the finished product will never be the best." Wisdom that the brothers brought with them to Canada. Wisdom that the Cappola family continues to live by today. Wisdom that is evident in every slice of our Coppa (coh-pa). Because the creation of Coppa is so simple (soaked in brine, than dry cured), there is nothing to disguise the quality of its material prima, or raw materials. Coppa di Cappola is made only of prime cuts of pork shoulder, personally selected by the Cappola family each morning. In Italy, Coppa is frequently used in the same manner as prosciutto, but try it as an addition to a creamy pasta sauce or lightly sautéed and tossed in hot potato salad, where it's subtle qualities elevate any dish to a distinctively Italian plateau.
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