What is capicola?

Capicola (or Coppa): A Cured Meat Delicacy

Capicola, also known as Coppa, is a traditional Italian dry-cured pork cold cut. It is made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pig. Here's a breakdown of its key characteristics:

• Origin and Etymology: The name "Capicola" is derived from the Calabrian word "capu cuel," meaning "neck head." Learn more about its origin and history.

• Production: The process typically involves:

  • Curing: The meat is seasoned with salt, pepper, and other spices like garlic, paprika, and sometimes wine. Check out curing%20processes
  • Stuffing: It is then stuffed into a natural casing.
  • Drying and Aging: The capicola is then hung to dry and age for several months. See the aging%20process.

• Flavor and Texture: High-quality capicola has a rich, savory flavor with a hint of sweetness. The texture is firm but tender, with a good amount of marbling. Flavor%20profiles can be quite complex.

• Variations: There are regional variations in capicola production, with different spices and curing methods resulting in unique flavor profiles. Some examples include sweet, hot, and smoked varieties. Find regional%20variations here.

• Serving Suggestions: Capicola is often served thinly sliced as part of an antipasto platter or charcuterie board. It can also be used in sandwiches, salads, and pasta dishes. See some serving%20suggestions

• Distinction from Prosciutto: Capicola is often confused with prosciutto, but they are different cuts of meat. Prosciutto is made from the hind leg of the pig, while capicola comes from the neck and shoulder area. Compare%20to%20Prosciutto.