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In many countries, it is sold as a gourmet food item. Archived from the original on Look up capocollo in Wiktionary, the free dictionary. It is widely available wherever significant Italian communities occur, due to commercially produced varieties. Capocollo , [1] or capicola [2] Italian pronunciation: [kapoˈkɔllo] [3] or coppa [ˈkɔppa] [4] is a traditional Italian and Swiss pork cold cut salume made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck.
Capocollo is esteemed for its delicate flavour and tender, fatty texture, and is often more expensive than most other salumi.
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Outside Europe, capocollo was introduced to Argentina by Italian immigrants, under the names bondiola or bondiola curada. Capocollo is essentially the pork counterpart of the air-dried, cured beef bresaola. Sometimes the exterior is rubbed with hot paprika before being hung and cured. This cut is typically called capocollo or coppa in much of Italy and southern Switzerland Ticino and the Grisons.
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ISBN Simon and Schuster. Article Talk. Italian and Swiss pork cold cut.
The meat is then salted and was traditionally massaged , stuffed into a natural casing , and hung for up to six months to cure. It is usually sliced thin for use in antipasti or sandwiches such as muffulettas , Italian grinders and subs , and panini , as well as some traditional Italian pizza. Outside of Europe, terms include Bondiola sandwich or bondiola curada in Argentina, Paraguay , and Uruguay, and capicola or capicolla in North America.
It is not brined as ham typically is.
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It is a whole-muscle salume , dry cured, and typically sliced very thin. Read Edit View history. Tools Tools. Retrieved 10 March Retrieved 20 September Crown Publishing Group. Download as PDF Printable version. In other projects. The slow-roasted Piedmontese version is called coppa cotta. Five additional Italian regions produce capocollo, and are not covered under European law, but are designated as " Prodotto agroalimentare tradizionale " by the Italian Ministry of Agricultural, Food, and Forestry Policies :.
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Regional terms include capicollo Campania and Calabria and capicollu Corsica. Oxford University Press, Retrieved 11 March Retrieved 22 September Culinary Heritage of Switzerland. It is similar to the more widely known cured ham or prosciutto , because they are both pork-derived cold cuts used in similar dishes.
Retrieved Retrieved 28 May Academia Barilla. Media: Capocollo.
Two particular varieties, Coppa Piacentina and Capocollo di Calabria , have Protected Designation of Origin status under the Common Agricultural Policy of European Union law, which ensures that only products genuinely originating in those regions are allowed in commerce as such. Wikimedia Commons. Contents move to sidebar hide. In its production, capocollo is first lightly seasoned often with red and sometimes white wine , garlic , and a variety of herbs and spices that differs depending on region.