Capicola
Capicola is an Italian-style cured pork product made from the neck and top shoulder of the pig, usually dry-cured and sliced thin.
Capicola is an Italian-style cured pork cold cut made from the neck and top shoulder of the pig, typically dry-cured and sliced thin. It is a staple in sandwiches, antipasto, and other deli preparations.
What it is
Capicola, also known as capocollo or coppa, comes from the pork neck and upper shoulder region. The meat is seasoned with salt and spices, then cured in a casing or as a whole muscle, producing a firm yet tender texture with a balance of fat and lean meat.
Key details
The name derives from Italian words for head and neck, reflecting the cut used. In English, terms like capocollo and coppa are often used interchangeably. Flavour varies from mild to spicy, depending on seasonings like black pepper or hot red pepper. Colloquially, it's sometimes called gabagool in Italian-American speech.
Culinary use and Canadian context
Capicola is commonly served thinly sliced in sandwiches, antipasto, or as a pizza topping. In Canada, it is widely available in Italian delis and grocery stores, often labeled as capocollo.
In short
- Cured pork cold cut from the neck and top shoulder
- Seasoned and dry-cured, sliced thin for serving
- Also known as capocollo, coppa, or gabagool
- Common in Canadian delis and Italian-style dishes
Capicola is commonly found in Canadian Italian delis and grocery stores, where it may also be spelled or labeled capocollo. [12]
Quick questions
What part of the pig does capicola come from?
Is capicola the same as coppa?
How is capicola usually eaten?
Sources
- Merriam-Webster — https://www.merriam-webster.com/dictionary/capicolaSupports: Definition as seasoned Italian pork cut from the neck and top shoulder; brined, baked/roasted, cured in casing.
- Dictionary.com — https://www.dictionary.com/browse/capicolaSupports: Definition as salt-cured pork cold cut from the neck or shoulder.
- Bricco Salumeria — https://briccosalumeria.com/2026/02/24/what-is-capicola-and-how-does-it-differ-from-other-cured-meats/Supports: Name origin, whole-muscle curing, seasoning, and regional Italian origin claims.
- Merriam-Webster — https://www.merriam-webster.com/dictionary/capocollo?pronunciation&lang=en_us&dir=c&file=capocolloSupports: Capocollo definition and synonym relationship to capicola.
- Cozymeal — https://www.cozymeal.com/magazine/capicolaSupports: Alternative names, cut location, and preparation details.
- Olympia Provisions — https://www.olympiaprovisions.com/blogs/blog-recipes/op-product-spotlight-the-definitive-guide-to-capicolaSupports: North American usage, Canadian spelling mention, and whole-muscle cured meat description.
- Wikipedia — https://en.wikipedia.org/wiki/CapocolloSupports: General description of capocollo/coppa as dry-cured Italian pork salume from the neck and shoulder region.