Capocollo[1] (Italian: [kapoˈkɔllo]) [2] or coppa (Italian: [ˈkɔppa, ˈkoppa]) [3] also called gabagool in American English, is an Italian pork salume made from the dry-cured muscle running from …

Sep 3, 2019 · What Is Capocollo? Capocollo is a seasoned, cured, and thinly-sliced cold cut of pork taken from the neck or shoulder. Historical records demonstrate that capocollo has been …

Capicola – which is also referred to as capocollo and coppa – is made from pork shoulder. Specifically, the area between the pig's neck and its fourth or fifth rib. The meat in this part of …

Capocollo is a traditional Italian dish that is made by dry-curing the muscles of the neck and shoulder. The meat is dry-cured for anywhere between 10 to 15 days so that it absorbs all the …

Jun 17, 2025 · Capocollo Calabrese is a traditional Italian cold cut made from pork loin and neck, especially from the area of the pig located around the neck and shoulders. This cut is …

Also known as coppa, capocollo, cappacuolo or gabagool, capicola is a traditional Italian cold cut made from a large cut of pork meat that starts at the solid muscle between the head (capo) …

Capocollo, also known as coppa or capicola, is a cut of pork taken from the upper part of the pig's neck and shoulder. Prized for its tender texture and rich flavor, it features a balance of lean …

Feb 4, 2025 · Capocollo is a traditional Italian dry cured meat that can be served alone, in a sandwich, or sometimes as we prefer, as an appetizer! It is made from dried cured pork.

Capocollo meat is a type of Italian cured meat that originates from the southern region of Italy, particularly in the areas of Calabria, Campania, and Apulia. It is made from the neck or …

Apr 3, 2024 · Capicola meat, also known as coppa or capocollo, is a traditional Italian cured pork product that has gained popularity worldwide. This article aims to provide a comprehensive …