Italian Capocollo with Arugula, Lemon and Capers. Capocollo is a traditional Italian dry cured meat that can be served alone, in a sandwich, or sometimes as we prefer, as an appetizer! Thinly sliced Italian capocollo served on a bed of fresh arugula leaves, topped with some lemon juice, capers and extra virgin olive oil is delicious!
Capocollo is really made from dried cured pork. Basically, it’s an Italian cold cut similar to salami but the taste is a cross between prosciutto and pancetta. You can find capocollo in almost every Italian food market around the world. They also come in pre-packed packages as “sweet” or “hot.”
We prefer the “sweet” capocollo, because the “hot” tends to be too spicy for us. And, because capocollo is a fattier cold cut meat, we like to serve it with fresh arugula (which adds a little peppery taste), some capers, lemon juice, and extra-virgin olive oil drizzled over the entire dish to off-set some of the saltiness.
But nevertheless, they all enhance sensational flavors to the cured capocollo all at once! The best part is it only takes 5 minutes to prepare, and it makes a wonderful appetizer to serve next to a board filled with your favorite cheeses. Just place it on your buffet table and let everyone help themselves. It’s that easy! And, it makes a nice presentation too!
Italian Capocollo with Arugula, Lemon and Capers
- 4 ounces Capocollo cured meat- thinly sliced
- 6 ounces fresh arugula salad
- 1/2 lemon- juiced
- 1 Tbsp. capers – rinsed
- extra virgin olive oil
On a large serving platter, spread and cover the entire surface with arugula leaves. Gently place slices of capocollo randomly over the bed of arugula.
Drizzle on top with some lemon juice and olive oil.
Scatter capers and a few arugula leaves on top to garnish and serve.
Serves 6 to 8