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) and includes the fourth or fifth rib of the pork shoulder (collo), or neck and shoulder region. 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.
One of the most famous Italian cured meats, "gabagool" was featured prominently on the HBO Series the Sopranos. Tony Soprano can be often seen eating this Italian delicacy.
How to Eat Coppa?
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 and antipasto platters, along with the classic favorites like prosciutto and soppressata. Add your favorite Italian cheeses, fresh fruit, and honey and season with red pepper and black pepper.