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

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

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

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

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

• 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

• List of dried foods
• List of smoked foods

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