Terminology · History · Products created with forcemeats · Saltcured and brined productsCapocollo (Italian pronunciation [kapoˈkɔllo]), coppa (), gabagool, or capicola is a traditional Italian and Corsican pork cold cut made from the drycured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a wholemuscle salume, dry cured, and typically sliced very thinly.It is similar to the more widely known cured ham or prosciutto, because they ...
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