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Looking for facts about Capicola? Before that! What is Capicola?

Capicola is a traditional Italian antipasto. Antipasto (plural: antipasti) is a starter dish served before meal.

Like several other antipasti we discussed before, Capicola is also a non-veg starter item.

It is known by different names in different countries. Let us find out 15 interesting facts about capicola. Let us know if you have ever had this.

Facts About Capicola

1. Capicola is also known by the names coppa and capocollo in Italy.

2. In the U.S. people call it by the names gabagoul or cappicola. Canadians prefer to use the names capicolla or capicollo.

3. Capocollo is a traditional Italian dish. It is a cold cut from neck or shoulder of whole pork.

4. The name capocollo is not just any name. In Italy, capo refers to the head of a pig whereas collo refers to the neck.

5. Though capocollo is an Italian name, the word actually has Tuscan origins. However, the exact etymology of the word is still unknown.

Facts About Capicola: 6-10

6. Capicola is sometimes confused with another Italian antipasto known as prosciutto or cured ham. However, there is a technical difference despite the fact that both dishes are cold-cuts derived from pork.

Capicola is strictly derived from shoulder or neck while prosciutto is actually cured ham which comes from hips or thighs of a pig that has been slaughtered for meat.

7. Capicola or capocollo has a very unique production process. The raw meat is first seasoned lightly with red wine, different types of spices and herbs as well as garlic. Some may use white wine instead or red.

8. The herbs and spices used for seasoning may vary from one region to another.

9. Once the seasoning is completed, the meat is salted. Traditionally, Italians would rub salt on the meat.

10. After salting, the meat is stuffed in a natural casing and is left for curing by hanging it for 6 months.

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11. Manufacturers may decide to rub the exterior of the natural casing with hot paprika before curing.

12. For smoking, different types of wood may be used. Taste of capicola may vary depending on the type of wood used. There may be differences in tastes depending on pig breed.

13. We learned about bresaola which is nothing but air-dried and cured beef. Capicola is nothing but pork counterpart of bresaola.

14. Capicola is very well-known for its tender and delicate flavor. It contains a very balanced amount of white fat which gives it a unique fatty texture.

15. The final product is cut into thin slices and served in sandwiches like panini, Italian grinders and subs and muffulettas. It is also often used in some traditional pizzas from Italy.

Sounds yummy right? Do let us know whether you have ever tasted this delicacy from Italy. If yes, share your experience with others.

Sources: 1, 2

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