Capicola

Also known as coppa, capocollo, capicolla

Capocollo () or coppa () is an Italian pork salume made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is.

Key facts

Food.alternate_name: Capicollo (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ossocollo (Veneto and Friuli-Venezia Giulia), finocchiata (Siena), coppa di collo (Romagna), capocollo or corpolongo (northern Lazio and central-southern Umbria), lonza (central-southern Lazio) or lonzino (Marche and Abruzzo), scamerita or scalmarita (northern Umbria and Tuscany), capicollu (Corsica), gabagool (United States), capicola (United States and Canada)
Food.country: Italy
Food.name: Capocollo
Food.image: Coppa di Parma.jpg

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Wikidata facts

Image: Coppa di Parma.jpg

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Commons category: Coppa

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Article

5 sections

Contents

Etymology
Varieties and official status
See also
References
Further reading

==Etymology== This cut is typically called or in much of Italy, Corsica, and southern Switzerland (Ticino and the Grisons). This name is a compound of the words ('head') and ('neck'). Regional terms include (Campania and Calabria) and (Corsica).