Cappola
Food Inc. 
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EVERY SMALL TOWN IN ITALY HAS ITS OWN DISTINCT SALAMI. NOW CAPPOLA MAKES THE BEST AVAILABLE TO YOU. There is a saying that to know the food of Italy you must know the land of Italy. The rich diversity of the countryside, from rugged mountains to lush coastal plains, means every region is best suited to growing different delicacies and has developed its own cuisine and specialties. Everywhere in Italy you will find salami. And so every town has its own strongly held opinions about how to make the best salame (salame is the singular, salami the plural), decided by agricultural conditions, the climate, the taste of the citizens. The differences are in the cut of meat used, the proportions of lean to fat, the way the meat is chopped and mixed, the size, the shape, seasoning, salting, and maturing. At Cappola, our master salumieri (sausage makers) have studiously duplicated what we believe to be the best of these salami, and we now make them available to you. From the mild tang of Genoa salami to the peperoncino-laced Calabrese Soppressata. The finest examples of the salumiere's art are now available at the deli counter. Salami di Cappola. Our Italian tradition and our family pride.
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