Capocollo

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Italian and French pork cold cut

title: "Capocollo" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["italian-cuisine", "pork", "salumi", "lunch-meat", "italian-products-with-protected-designation-of-origin"] description: "Italian and French pork cold cut" topic_path: "geography/italy" source: "https://en.wikipedia.org/wiki/Capocollo" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Italian and French pork cold cut ::

::data[format=table title="Infobox food"]

FieldValue
nameCapocollo
imageCoppa di Parma.jpg
alternate_nameCapicollo (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 (United States), capicola (United States and Canada)
countryItaly
region{{plainlist
::

| name = Capocollo | image = Coppa di Parma.jpg | image_size = | caption = | alternate_name = Capicollo (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 (United States), capicola (United States and Canada) | country = Italy | region = {{plainlist|

Capocollo () or coppa () is an Italian pork 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.

Etymology

This cut is typically called capocollo or coppa in much of Italy, Corsica, and southern Switzerland (Ticino and the Grisons). 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 or bondiola curada in Argentina, Paraguay, and Uruguay, and capicola or capicolla in North America. 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 () in working-class strata of 19th- and early 20th-century immigrants. This pronunciation was used in the television series The Sopranos, and its use has become a stereotype.

Varieties and official status

Four particular varieties (coppa piacentina, capocollo di Calabria, coppa de Corse, and capocollo di Martina Franca) have PDO 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.

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

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

References

References

  1. [[Gillian Riley. 9780198606178.
  2. "''Dizionario di pronuncia italiana online''".
  3. "''Dizionario di pronuncia italiana online''".
  4. "Coppa". [[Culinary Heritage of Switzerland]].
  5. ''Canadian Oxford Dictionary'', 2nd ed., 2004.
  6. 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.
  7. (2007-04-24). "The Goomba Diet: Living Large and Loving It". Crown Publishing Group.
  8. (2009-02-18). "The Portable Italian Mamma: Guilt, Pasta, and When Are You Giving Me Grandchildren?". Simon and Schuster.
  9. Dixler, Hillary. (2013-06-20). "Watch James Gandolfini's Food Scenes from The Sopranos".
  10. (May 29, 2014). "COMMISSION IMPLEMENTING REGULATION (EU)".
  11. "Il Capocollo di Martina Franca preparato con maiale allevato intorno a Martina".
  12. "Coppa Piacentina DOP".
  13. "Capocollo di Calabria DOP". Academia Barilla.
  14. "''Elenco delle Schede dei Prodotti Agroalimentari Tipici e Tradizionali della Basilicata''".
  15. "''Schede prodotti tipici Lazio''".
  16. "''Elenco prodotti Toscana, con schede''".
  17. "''Elenco delle Schede dei Prodotti Agroalimentari Tradizionali dell'Umbria''".

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