What is gabagool?

"Gabagool" is a humorous, often misspelled, pronunciation of the Italian word "capocollo." Capocollo is a cured, dry-cured pork product, similar to capicola, but with a slightly different preparation and flavor profile. It's typically made from the muscle from the neck and shoulder of a pig.

Here's what you should know about it:

• Pronunciation: The correct pronunciation is kah-poh-KOH-loh. "Gabagool" is a playful, often stereotypical, Italian-American pronunciation.

• Taste and Texture: Capocollo has a firm, dense texture and a salty, savory flavor. It's often described as slightly sweet and peppery, depending on the specific curing process.

• Uses: Capocollo is commonly used in Italian-American cuisine as a cold cut, often sliced thinly and enjoyed on sandwiches, salads, or as an antipasto.

• Regional Variations: The specific preparation and taste of capocollo can vary depending on the region of Italy where it's made.

• Popularity: While technically "capocollo" is the correct term, "gabagool" has gained significant popularity, particularly in online culture and amongst those familiar with Italian-American stereotypes. The playful misspelling adds to its comedic appeal.

In short, while "gabagool" is a fun and memorable way to refer to it, the accurate term for this delicious cured meat is capocollo.