Best sweet coppa in Senoia, GA

Served at Revolution, on the charcuterie menu.

Sweet Coppa

$6.00

Where this dish comes from

Coppa — also called capicola or capocollo depending on the region — originates from the neck and shoulder collar (capo e collo) of the pig and is produced across central and southern Italy, with celebrated DOP versions in Calabria and Piacentina. The meat is seasoned with salt, wine, and warm spices, stuffed into natural casing, and slow-cured for a minimum of 60 days. 'Sweet' coppa relies on black pepper, nutmeg, and clove rather than peperoncino, yielding a rounder, more delicate flavor. It has been a staple of Italian antipasto tradition for centuries.

Make sweet coppa at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

Make it at home

3 oz thinly sliced sweet coppa or capicola (from an Italian deli counter)
1/4 cup Castelvetrano or Manzanilla olives
6–8 grissini breadsticks or thin crostini crackers
1 tbsp wildflower honey or whole-grain mustard (or both, mixed)
1 tbsp good extra-virgin olive oil
1/4 tsp coarse cracked black pepper
1 lemon wedge

Place your serving plate in the refrigerator for 10 minutes to chill — this keeps the cured meat fresh-looking and prevents the fat from becoming greasy at room temperature.
Ask your deli counter to slice the coppa as thin as possible (paper-thin), or use pre-sliced capicola.
Fan the coppa slices across the center of your chilled plate, overlapping them slightly so the beautiful marbled cross-section shows.
Arrange the olives in a small cluster at one end of the fan.
Lean the grissini or crostini against the meat on the other side.
Spoon the honey or mustard (or a mix of both) into a small dipping bowl or ramekin and set it beside the meat.
Drizzle olive oil lightly over the coppa slices.
Crack fresh black pepper directly over the top.
Add a lemon wedge to the plate. Serve immediately while the plate is still cool.

Cheffy’s note

Coppa is a dry-cured pork collar — one of Italy's most nuanced salumi — prized for its marbled fat and complex, sweet-spiced cure. The 'sweet' designation signals a milder cure without aggressive chile heat, letting the natural pork flavor and aromatics (nutmeg, clove, wine) carry the plate. Slice it paper-thin so the fat ribbons become translucent and the texture is silky rather than chewy.