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it took the knowledge of four generations of cappolas to make a prosciutto for the fifth.
Speak with Domenic and Lelio Cappola and you begin to understand the Italian passion for food. As the great-great-grandsons of Camillo Cappola, they know that the making of Prosciutto (proh-shoot-oh) is a time-honoured art.
No wonder they first resisted when the fifth generation of Cappolas requested a leaner Prosciutto for today's eating. But when even Domenic's wife Maria joined in. it convinced them that it would bring the taste of their revered delicacy to a wider audience, and they applied themselves to the task.
The trick, they found, was in the deboning of the meat before curing, which allows the Cappola master butchers to carefully trim the excess fat while retaining all the flavour that makes a Cappola prosciutto a Cappola Prosciutto. We are now proud to present our lean prosciutto.
We are now proud to present our lean prosciutto. Lower in fat than our more famous regular prosciutto, but still carrying the highest honour we can bestow on any of our fine specialty meats: our great-great-great grandfather's name.
Lean prosciutto di Cappola. Part of our Italian tradition and our family pride