Capocollo

"Gabagool" redirects here. For the comic book, see Gabagool!

Capocollo
Alternative namesCapicollo (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ossocollo (Veneto and Friuli-Venezia Giulia), finocchiata (Siena), coppa di collo (Romagna), capocollo or corpolongo (northern Lazio and central-southern Umbria), lonza (central-southern Lazio) or lonzino (Marche and Abruzzo), scamerita or scalmarita (northern Umbria and Tuscany), capicollu (Corsica), gabagool (New York City and New Jersey)
Place of origin
Region or state

Capocollo[1] (Italian: [kapoˈkɔllo])[2] or coppa (Italian: [ˈkɔppa])[3] is an Italian and French (Corsica) pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is.

  1. ^ Gillian Riley. "Capocollo". The Oxford Companion to Italian Food. Oxford University Press, 2007. p. 100. ISBN 9780198606178.
  2. ^ Canepari, Luciano. "Dizionario di pronuncia italiana online". dipionline.it. Retrieved 22 September 2019.
  3. ^ Canepari, Luciano. "Dizionario di pronuncia italiana online". dipionline.it. Retrieved 22 September 2019.