Cappola
Food Inc. 
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Fortunately, time passes just as slowly at Cappola as it does in Italy. People often ask us the secret behind the sweetly delicate flavour of Cappola prosciutto. But like all great things, there is no 'secret', just the finest natural ingredients and the time to allow their flavours to blossom. Each Cappola prosciutto begins at 5 AM, when you will find Master Salumiere Lelio Cappola at market personally selecting the finest choice hams. The hams chosen for elevation to our prosciutto crudo (proh-shoot-oh croo-doh) are then gently massaged and rolled in natural salt, never touching nitrates as some other 'prosciutto' do. Then they are left to slowly cure and age. Hung in our climate controlled curing room, the salt is slowly absorbed into the ham, infusing each morsel with its unique properties. For up to twelve months, the salt works its magic under the watchful eye of the Cappola master butchers. Then, and only then does it receive the hallmark of the finest prosciutto - the Cappola family name. How best to enjoy the subtle sweetness of Cappola prosciutto? e melone (with melon - usually cantaloupe), e fichi freschi (fresh figs) or with pasta in a creamy asparagus sauce. But ask Domenic, who has dedicated a lifetime to perfecting the art of prosciutto. For him, the simpler the better "The best", he says, "is to take a fine panino (bread). Slice it open, a little olive oil, and then bake it. Put in two, maybe tree paper thin slices of prosciutto - it should always be sliced paper thin..." It's then that Domenic lapses into his mother tongue, closing his eyes and motioning with his hands. Prosciutto di Cappola. The cornerstone of our Italian tradition and family pride.
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