What is capocollo?

Here's some information about capocollo, formatted in Markdown with linked terms:

Capocollo (also known as coppa or gabagool) is a dry-cured pork cold cut made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. It is a whole muscle cut, not ground or emulsified.

• Production: The meat is first cured with salt and various spices, often including black pepper, red pepper flakes, garlic, and other flavorings. It's then stuffed into a natural casing. Some variations include a coating of paprika or other spices on the exterior.
• Curing: After being stuffed, the capocollo is typically cured for several months. This process involves drying and aging the meat, which develops its characteristic flavor and texture.
• Flavor Profile: Capocollo is known for its rich, savory flavor. It has a delicate, slightly sweet taste with a hint of spice. The marbling of fat throughout the muscle contributes to its tenderness and flavor.
• Regional Variations: Different regions of Italy have their own versions of capocollo. For example, Capocollo di Calabria is often seasoned with hot peppers, while Capocollo di Martina Franca is marinated in cooked wine must.
• Uses: Capocollo is often thinly sliced and served as part of an antipasto platter. It can also be used in sandwiches, pizzas, and other dishes. It is considered a more flavorful and higher-quality alternative to prosciutto by many.
• Etymology: The name "capocollo" is derived from capo (head) and collo (neck), referring to the cut of meat used. The term "gabagool" is a Neapolitan American pronunciation of "capocollo."