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Capocollo

Capocollo

Alternative names	Capicollo (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ossocollo (Veneto and Friuli-Venezia Giulia), finocchiata (Siena), coppa di collo (Romagna), capocolloorcorpolongo (northern Lazio and central-southern Umbria), lonza (central-southern Lazio) or lonzino (Marche and Abruzzo), scameritaorscalmarita (northern Umbria and Tuscany), capicollu (Corsica), gabagool (New York City and New Jersey)
Place of origin	Italy France
Region or state	Emilia-Romagna Apulia Calabria Basilicata Lazio Tuscany Umbria Marche Campania Molise Abruzzo Veneto Sardinia
Media: Capocollo

Capocollo^[1] (Italian: [kapoˈkɔllo])^[2]orcoppa (Italian: [ˈkɔppa])^[3] is a traditional 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 hamorprosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is.

This cut is typically called capocolloorcoppa in much of Italy, Corsica and southern Switzerland (Ticino and the Grisons).^[4] This name is a compound of the words capo ('head') and collo ('neck'). Regional terms include capicollo (Campania and Calabria) and capicollu (Corsica).

Outside of Europe, terms include bondiola sandwichorbondiola curadainArgentina, Paraguay, and Uruguay, and capicolaorcapicolla in North America.^[5] 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 capecuollo (IPA /kapəˈkwol.lə/) in working-class strata of 19th- and early 20th-century immigrants.^[6] It was notably used in the television series The Sopranos, and its use has become a well-known stereotype.^[7][8][9]

In its production, capocollo is first lightly seasoned often with red 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 muffulettas, Italian grinders and subs, and panini, as well as some traditional Italian pizza.

Three particular varieties, coppa piacentina, capocollo di Calabria from Italy, and Coppa de Corse^[10] from France have protected designation of origin status under the Common Agricultural PolicyofEuropean Union law, which ensures that only products genuinely originating in those regions are allowed in commerce as such.^[11][12]

Five additional Italian regions produce capocollo, and are not covered under European law, but are designated as prodotto agroalimentare tradizionale by the Italian Ministry of Agricultural, Food, and Forestry Policies:

• Capocollo della Basilicata;^[13]
• Capocollo del Lazio;^[14]
• Capocollo di Martina Franca^[15] is a 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;
• Capocollo tipico senese orfinocchiata, from Tuscany;^[16]
• Capocollo dell'Umbria;^[17]

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

• 
  A piece of Coppa Spécialité Corse (Corsica): a balanced quantity of white fat is important for flavor and tenderness.
• 
  Slices of capocollo di Martina Franca served with figs

Media related to Coppa at Wikimedia Commons

• List of dried foods

• Schapira, Christiane (1994). La bonne cuisine corse (in French). Paris: Solar. ISBN 2263001778.