Capocollo[1] (Italian: [kapoˈkɔllo]) [2] or coppa (Italian: [ˈkɔppa, ˈkoppa]) [3] also called gabagool in American English, is an Italian pork salume made from the dry-cured muscle running from …

Sep 3, 2019 · What Is Capocollo? Capocollo is a seasoned, cured, and thinly-sliced cold cut of pork taken from the neck or shoulder. Historical records demonstrate that capocollo has been …

Jun 17, 2025 · Capocollo Calabrese is a traditional Italian cold cut made from pork loin and neck, especially from the area of the pig located around the neck and shoulders. This cut is …

Today I'm going to show you the easiest way to make Italian Capocollo (capicola, coppa, or gabagool) at home in your refrigerator! ...more

Capocollo is a traditional Italian dish that is made by dry-curing the muscles of the neck and shoulder. The meat is dry-cured for anywhere between 10 to 15 days so that it absorbs all the …

Capocollo cone stuffed on classic sheets The capocollo cone stuffed on classic sheets is a refined and simple finger food to prepare; excellent for a tasty aperitif with friends.

Capocollo, also known as coppa or capicola, is a cut of pork taken from the upper part of the pig's neck and shoulder. Prized for its tender texture and rich flavor, it features a balance of lean …

Mar 6, 2019 · What is Capicola? Capicola (also known as capocollo) and coppa (more on that below) are both Italian charcuterie standards and use the same cut of pork. This specific cut of …

Feb 4, 2025 · Capocollo is a traditional Italian dry cured meat that can be served alone, in a sandwich, or sometimes as we prefer, as an appetizer! It is made from dried cured pork.

Feb 19, 2025 · Discover the fascinating history and origins of the capocollo sandwich, tracing its journey from Italy to America. Learn about the key ingredients and step-by-step preparations …