Capocollo
Capocollo (also known as coppa) is a traditional Italian and Corsican pork cold cut (salume) 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 salume, dry cured, and typically sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts used in similar dishes.
Etymology[edit | edit source]
The name capocollo comes from capo ("head") and collo ("neck") of a pig. The word capocollo is of Italian origin and its first known use dates back to the 19th century.
Production[edit | edit source]
The production of capocollo involves first selecting the finest pork necks which are then salted and traditionally flavored with red and/or white wine, garlic, and a variety of herbs and spices that differs depending on the regional cuisine. The meat is then left to cure for six months or more.
Regional Varieties[edit | edit source]
There are many regional varieties of capocollo, each with their own unique taste and texture characteristics. Some of these include:
- Capocollo di Calabria, which is smoked and has a spicy flavor.
- Capocollo di Martina Franca, which is cured in a casing made from a pig's bladder, giving it a unique flavor.
- Capocollo di Molise, which is seasoned with a mixture of salt, pepper, garlic, and wine.
Serving[edit | edit source]
Capocollo is often served in thin slices, either on its own or as part of an antipasto platter. It can also be used in a variety of dishes, including sandwiches and pasta.
Related Terms[edit | edit source]
- Salume - A general term for Italian cold cuts.
- Prosciutto - Another type of Italian cold cut, made from a different cut of pork.
- Antipasto - An Italian appetizer that often includes capocollo.
See Also[edit | edit source]
Capocollo Resources | ||
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Contributors: Prab R. Tumpati, MD