What is Capocollo?
Capocollo, also known as coppa or capicola, is a traditional Italian cured meat made from the neck or shoulder of the pig. It is dry-cured with spices, salt, and sometimes wine, then aged to develop its signature rich and slightly spicy flavor. This specialty is loved for its delicate texture and bold taste, making it a staple in Italian cuisine.
The History of Capocollo
The history of capocollo dates back centuries, originating in southern Italy, particularly in regions like Calabria, Campania, and Apulia. It has been an essential part of Italian charcuterie, with different areas developing their own unique variations. Over time, capocollo gained popularity outside Italy and is now enjoyed worldwide.
How Capocollo is Made
The process of making capocollo is a time-honored tradition that requires patience and skill. Here’s a step-by-step look at how it is prepared:
- Selection of Meat – The best cuts come from the pig’s neck or shoulder, known for their perfect balance of meat and fat.
- Seasoning – The meat is seasoned with salt, black pepper, garlic, paprika, and sometimes wine or fennel seeds for added flavor.
- Curing – It is then dry-cured for several weeks to absorb the spices.
- Aging – The meat is wrapped in a natural casing, tied with string, and hung to age for at least three months in a controlled environment.
- Final Product – The result is a flavorful, marbled meat that can be sliced thin and enjoyed in various dishes.
Different Types of Capocollo
Capocollo varies by region, with each Italian province adding its own twist. Some of the most famous types include:
- Capocollo di Calabria – A spicy version made with Calabrian chili peppers.
- Coppa Piacentina – A milder, more delicate capocollo from northern Italy.
- Capocollo di Martina Franca – A smoky variety from Apulia, aged with local herbs.
- Capicola (USA) – The Americanized version, often found in New Jersey and Philadelphia Italian delis.
How to Eat Capocollo
Capocollo is versatile and can be enjoyed in numerous ways. Here are some popular ways to savor this cured delicacy:
1. On a Charcuterie Board
Pair thinly sliced capocollo with:
- Aged cheeses (Parmesan, Provolone)
- Fresh fruits (figs, grapes)
- Crackers or fresh bread
- Olives and pickled vegetables
2. In a Sandwich
Capocollo is an excellent addition to sandwiches, adding bold flavor. Try it with:
- Fresh mozzarella and arugula
- Roasted peppers and balsamic glaze
- A classic Italian sub with salami and prosciutto
3. As a Pizza Topping
Add thin slices to your favorite pizza for an extra burst of flavor. It pairs well with:
- Tomato sauce and fresh basil
- Goat cheese and caramelized onions
- Spicy honey for a sweet and savory contrast
4. Wrapped Around Vegetables or Cheese
For an elegant appetizer, wrap capocollo around:
- Melon slices for a sweet-and-savory bite
- Grilled asparagus or roasted peppers
- Soft cheeses like burrata or ricotta
Nutritional Benefits of Capocollo
While capocollo is a cured meat, it has some nutritional benefits when consumed in moderation:
- High in Protein – Provides essential amino acids for muscle health.
- Rich in Healthy Fats – Contains good fats that help with energy levels.
- Good Source of B Vitamins – Helps support metabolism and brain function.
- Low in Carbs – Suitable for keto and low-carb diets.
How to Store Capocollo
To keep capocollo fresh and flavorful:
- Store it in the refrigerator, wrapped in butcher paper or a breathable cloth.
- Avoid plastic wrap, as it can trap moisture and affect the texture.
- Once sliced, consume within a few days for the best taste.
Where to Buy Capocollo
Capocollo can be found at:
- Italian specialty stores or delis
- High-end grocery stores with a charcuterie section
- Online retailers that specialize in imported Italian foods
- Farmer’s markets with artisan cured meats
Making Capocollo at Home
If you love a culinary challenge, you can try making capocollo at home. You’ll need:
- A high-quality pork shoulder
- Salt, pepper, and other spices
- A natural casing (or butcher’s netting)
- A cool, dry place for aging
While making capocollo requires patience, the reward is a homemade delicacy with deep, rich flavors.
Capocollo in Popular Culture
Capocollo gained recognition in pop culture, particularly in the TV series The Sopranos, where it was called “gabagool.” This mispronunciation became iconic, highlighting how Italian-American communities adapted the dish’s name and pronunciation over time.
Conclusion
Capocollo is more than just a cured meat—it’s a symbol of Italian tradition, craftsmanship, and flavor. Whether you enjoy it on a charcuterie board, in a sandwich, or as a pizza topping, its rich taste makes it a must-try for any food lover. Next time you’re at an Italian deli, pick up some capocollo and experience this classic delicacy for yourself!
