What Is Capicola?
Capicola is an Italian dry-cured cold cut made from a single whole muscle of pork, the neck and shoulder, that is seasoned, packed into a casing, and aged until firm. Because it comes from one cut rather than ground meat, sliced capicola shows a marbled ribbon of lean meat and soft fat, with a tender bite and a mild, peppery flavor. You may see it spelled or called capocollo or coppa, or hear the Italian-American slang "gabagool." It is sold thinly sliced and ready to eat, and it is a classic on charcuterie boards and in Italian sandwiches.
Whole muscle, not ground
The key thing to understand about capicola is that it is a whole-muscle salume. Salami and soppressata are made from chopped or ground pork that is mixed with seasoning and stuffed into a casing. Capicola instead uses an intact cut from where the neck meets the shoulder, which is naturally marbled with fat. That cut is rubbed with salt and spices, often including black pepper and sometimes a little chili or wine, then encased and hung to cure for a few months. The result slices into smooth, rounded pieces with a visible grain, rather than the speckled look of a ground salami.
Capicola, capocollo, or coppa?
These names largely refer to the same thing, with regional variation. "Capocollo" is common in southern Italy, "coppa" in the north, and "capicola" is the spelling most often seen in the United States. Recipes and spice blends differ from region to region, and some versions are mildly spicy while others are sweet and peppery. There is also a hot capicola seasoned with chili. Whatever the label, you are looking at cured pork neck and shoulder, sliced thin.
How to serve capicola
Serve capicola at room temperature so the fat softens and the flavor comes forward. Lay folded slices on a charcuterie board with aged provolone, olives, and bread, or build it into a hoagie with mozzarella, lettuce, and a drizzle of oil and vinegar. It also works as a pizza topping added near the end of baking. Like other dry-cured meats, it needs no cooking.
Capicola at Madeline's
Cured pork neck, aged with black pepper and coriander.
A whole piece to slice yourself.
Browse the full Cured Meats collection.
Frequently asked questions
- Is capicola the same as capocollo and coppa?
- Largely yes. They refer to the same whole-muscle cured pork neck and shoulder, with regional names and spice differences. Capocollo is common in the south of Italy, coppa in the north, and capicola is the usual US spelling.
- What part of the pig is capicola?
- It is made from the muscle that runs from the neck into the shoulder. That cut is naturally marbled, which gives sliced capicola its tender texture and ribbons of fat.
- How is capicola different from salami?
- Capicola is a single whole muscle that is cured and sliced. Salami is made from ground or chopped meat mixed with seasoning and stuffed into a casing, so it has a different, speckled texture.
- Is capicola spicy?
- It depends on the version. Many are mild and peppery, while a hot capicola is seasoned with chili. Check the label or ask the maker if heat level matters to you.
- Do you need to cook capicola?
- No. Capicola is dry-cured and ready to eat. Serve it thinly sliced at room temperature, or add it to cooked dishes like pizza for extra flavor.