Capicolla

Capocollo (Italian pronunciation: [kapoˈkɔllo]), coppa ([ˈkoppa]), or capicola is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts used in similar dishes. However, it is not brined as ham typically is.

This cut is typically called capocollo or coppa in much of Italy and Corsica. This name is a compound of the words capo ("head") and collo ("neck"). Regional terms include capicollo (Campania and Calabria) and capicollu (Corsica).

Outside of Italy and Corsica, terms include bondiola or bondiola curada in Argentina and capicola or capicolla in North America. The slang term "gabagool" has been used by Italian Americans in the New York City area and elsewhere in the Northeast, based on the pronunciation of "capicola" in working-class dialects of 19th- and early 20th-century Neapolitan. It was notably used in the television series The Sopranos, and its use has become a well-known humorous stereotype.

In its production, capocollo is first lightly seasoned often with red and sometimes white wine, garlic, and a variety of herbs and spices that differs depending on region. The meat is then salted (and was traditionally massaged) and stuffed into a natural casing, and hung for up to six months to cure. Sometimes the exterior is rubbed with hot paprika before being hung and cured. Capocollo is essentially the pork counterpart of the air-dried, cured beef bresaola. It is widely available wherever significant Italian communities occur, due to commercially produced varieties. The slow-roasted Piedmontese version is called coppa cotta.

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