Capocollo

This cut is typically called {{lang|it|capocollo}} or {{lang|it|coppa}} in much of Italy, Corsica, and southern Switzerland (Ticino and the Grisons).{{cite web | url=https://www.patrimoineculinaire.ch/Prodotti?text=coppa#20 | title=Coppa | publisher=Culinary Heritage of Switzerland | accessdate=10 March 2023}} This name is a compound of the words {{lang|it|capo}} ('head') and {{lang|it|collo}} ('neck'). Regional terms include {{lang|it|capicollo}} (Campania and Calabria) and {{lang|it|capicollu}} (Corsica).

Outside of Europe, terms include bondiola or {{lang|es|bondiola curada}} in Argentina, Paraguay, and Uruguay, and capicola or capicolla in North America.Canadian Oxford Dictionary, 2nd ed., 2004. The pronunciation gabagool has been used by some Italian Americans in the New York City area and elsewhere in the Northeast US, based on the Neapolitan language word {{lang|nap|capecuollo}} ({{IPA|nap|kapəˈkwollə|pron}}) in working-class strata of 19th- and early 20th-century immigrants.Dan Nosowitz. [http://www.atlasobscura.com/articles/how-capicola-became-gabagool-the-italian-new-jersey-accent-explained "How Capicola Became Gabagool: The Italian New Jersey Accent, Explained"]. Atlas Obscura. 5 November 2015. Retrieved 20 September 2016. It was notably used in the television series The Sopranos, and its use has become a well-known stereotype.{{Cite book|url=https://books.google.com/books?id=2Hs6Q2TVAOMC&pg=PA126|title=The Goomba Diet: Living Large and Loving It|last1=Schirripa|first1=Steven R.|author1-link=Steve Schirripa|last2=Fleming|first2=Charles|author2-link=Charles Fleming (author)|date=2007-04-24|publisher=Crown Publishing Group|isbn=9780307353030|pages=126|language=en}}{{Cite book|url=https://books.google.com/books?id=BwTtDQAAQBAJ&q=gabagool&pg=PT144|title=The Portable Italian Mamma: Guilt, Pasta, and When Are You Giving Me Grandchildren?|last1=Mosiello|first1=Laura|last2=Reynolds|first2=Susan|date=2009-02-18|publisher=Simon and Schuster|isbn=9781440520396|pages=144|language=en}}{{Cite web|url=http://www.eater.com/2013/6/20/6417383/watch-james-gandolfinis-food-scenes-from-the-sopranos|title=Watch James Gandolfini's Food Scenes from The Sopranos|last=Dixler|first=Hillary|date=2013-06-20|website=Eater|access-date=2017-03-02}}

{{unreferenced section|date=January 2025}}

In its production, capocollo is first lightly seasoned often with red wine and sometimes white wine, garlic, and a variety of herbs and spices that differs depending on region. The meat is then salted (and was traditionally massaged), stuffed into a natural casing, and hung for up to six months to cure. Sometimes the exterior is rubbed with hot paprika before being hung and cured. Capocollo is essentially the pork counterpart of the air-dried, cured beef bresaola. It is widely available wherever significant Italian communities occur, due to commercially produced varieties. The slow-roasted Piedmontese version is called coppa cotta.

Capocollo is esteemed for its delicate flavour and tender, fatty texture, and is often more expensive than most other salumi. In many countries, it is sold as a gourmet food item. It is usually sliced thin for use in antipasti or sandwiches such as panini and muffulettas, as well as some traditional Italian pizzas.

Four particular varieties, coppa piacentina, capocollo di Calabria from Italy, and Coppa de Corse{{Cite web |date=May 29, 2014 |title=COMMISSION IMPLEMENTING REGULATION (EU) |url=https://eur-lex.europa.eu/eli/reg_impl/2014/582/oj/eng}} from France and Capocollo di Martina Franca{{Cite web |title=Il Capocollo di Martina Franca preparato con maiale allevato intorno a Martina |url=http://www.pugliaandculture.com/prodotto-tipico-della-puglia/carne-e-salumi/capocollo-di-martina-franca |access-date=2018-07-30 |website=www.pugliaandculture.com |language=it}} (traditional capocollo of Apulia. It is smoked with laurel leaves, thyme, almonds, Mediterranean herbs, and pieces of bark of Macedonian oak (called fragno in Italian), a tree typical of southeastern Italy, the Balkans, and western Turkey. Usually it is served with figs or burrata;) have protected designation of origin and PGI (Capocollo di Martina Franca) status under the Common Agricultural Policy of European Union law, which ensures that only products genuinely originating in those regions are allowed in commerce as such.{{cite web|title=Coppa Piacentina DOP|url=http://www.academiabarilla.com/the-italian-food-academy/meats-charcuterie/coppa-piacentina.aspx|website=www.academiabarilla.com|access-date=28 May 2015}}{{cite web|title=Capocollo di Calabria DOP|url=http://www.academiabarilla.com/the-italian-food-academy/meats-charcuterie/capocollo-calabria.aspx|website=www.academiabarilla.com|publisher=Academia Barilla|access-date=28 May 2015}}

Four additional Italian regions produce capocollo, and are not covered under European law, but are designated as {{lang|it|prodotti agroalimentari tradizionali}} (PAT) by the Italian Ministry of Agricultural, Food, and Forestry Policies:

• Capocollo della Basilicata;{{cite web|url=http://www.ssabasilicata.it/CANALI_TEMATICI/Educazione_alimentare/Menu3/Prodotti.html|title=Elenco delle Schede dei Prodotti Agroalimentari Tipici e Tradizionali della Basilicata|language=it}}
• Capocollo del Lazio;{{cite web|url=http://www.arsial.it/portalearsial/prd_tipici/Default.asp|title=Schede prodotti tipici Lazio|language=it|access-date=2015-05-28|archive-date=2007-10-29|archive-url=https://web.archive.org/web/20071029135140/http://www.arsial.it/portalearsial/prd_tipici/Default.asp|url-status=dead}}
• Capocollo tipico senese or finocchiata, from Tuscany;{{cite web|url=http://germoplasma.arsia.toscana.it/Prodotti_tipici/Home1.htm |title=Elenco prodotti Toscana, con schede |language=it |url-status=dead |archive-url=https://web.archive.org/web/20121112152552/http://germoplasma.arsia.toscana.it/Prodotti_tipici/Home1.htm |archive-date=2012-11-12 }}
• Capocollo dell'Umbria.{{cite web |url=http://www.agriforeste.regione.umbria.it/canale.asp?id=725 |title=Elenco delle Schede dei Prodotti Agroalimentari Tradizionali dell'Umbria |language=it |url-status=dead |archive-url=https://web.archive.org/web/20070819134636/http://www.agriforeste.regione.umbria.it/canale.asp?id=725 |archive-date=2007-08-19 }}

Outside Europe, capocollo was introduced to Argentina by Italian immigrants, under the names bondiola or bondiola curada.

File:Sweetcapicola.JPG|Slices of Coppa Spécialité Corse (Corsica): a balanced quantity of white fat is important for flavour and tenderness.

File:Capocollo di martina.jpg|Slices of capocollo di Martina Franca served with figs

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• List of dried foods

{{Reflist}}

• {{cite book

| last=Schapira

| first=Christiane

| year=1994

| title=La bonne cuisine corse

| location=Paris

| publisher=Solar

| language=fr

| ISBN = 2263001778

}}

{{Cuisine of Italy}}

Category:Italian cuisine

Category:Pork

Category:Salumi

Category:Lunch meat

Category:Dried meat

Category:Italian products with protected designation of origin