From Capicola to Prosciutto: The Deli Meat Name Guide - ButcherBox Blog
Capicola is a pork-based deli meat from Italy that comes from the same family as ham and prosciutto. The name is an amalgamation of two Italian words: capo, meaning head, and colla, meaning neck; this references the cut of meat from a pig that runs along the neck until the fourth rib. If you haven't made capicola a regular feature of your shopping list, you're missing out.
Understanding the Context
This Italian deli meat is the lesser-known, underrated sibling to ham, prosciutto, and pepperoni. Also known ... Capicola is an Italian cured meat that comes from a pig's shoulder. It's thinly sliced like prosciutto, but has its own distinct flavor.
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Key Insights
It is a whole-muscle salume, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is. Capicola, coppa, capocollo, or cappacuolo, is a type of ham that gets its name from the cut of meat it is made from. This cut spans from the neck of a pig to the fourth or fifth rib, connecting the head, called capo, to the shoulder, called collo.
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What Is Capicola And What Does It Taste Like? - Daily Meal Capicola, also known as coppa, is a dry-cured Italian pork shoulder. The name “capicola” comes from the Italian words “capo” (head) and “collo” (neck), referring to the cut of meat used. It’s often referred to as “gabagool” in some areas of the United States, particularly among Italian-Americans. Capicola comes from a different part of the pig —the neck and shoulder. Often sold pre-sliced, capicola is seasoned with wine, garlic, herbs, and spices, then hung and dried for up to six months.