Also known as coppa, capocollo, 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) and includes the fourth or fifth rib of the pork shoulder (collo). A popular Corsican pork salami, coppa meat is dry cured and sliced very thin, making it ideal for sandwiches, pasta, and antipasti platters.
The secret to its tender, savory flavor is a combination of herbs and spices, including garlic, paprika, and red or white wine. After being salted and seasoned, the capicola meat is stuffed into a natural casing and hung for four to six months for curing. Coppa meat is especially loved for its mellow flavor and melt-in-your-mouth texture.
How to Eat Capicola
Capicola is an essential ingredient in the famous Muffalletta sandwich from New Orleans. For a classic Italian capicola sandwich, try combining capicola ham slices, basil leaves, and a drizzle of balsamic vinegar. This gourmet cold cut also makes an excellent addition to a charcuterie board, along with the classic favorites like prosciutto and soppressata. Add your favorite Italian cheeses, fresh fruit, and honey.