Capicola – A Delicious Italian Delicacy
Capicola is a popular Italian delicacy, most commonly made from pork. Dating back to the 16th century, capicola can be traced to the Italian provinces of Torino and Piedmonte, where it is still made today using traditional methods. The name capicola comes from the Italian phrase cappello di maiale, which literally translates to “pig’s cap.”

What Is Capicola?
Capicola, also known as coppa, is a dry-cured, highly-seasoned cut of pork shoulder, neck or other parts of the pig. It is usually made from the head and neck of the pig and cured with salt or a combination of salt, garlic, and spices. It is cooked slowly at a low temperature to bring out its full flavor. The finished product is a flavorful, aromatic and slightly spicy piece of pork.

How to Prepare Capicola
Capicola can be served in a variety of ways. It is often served as part of an antipasto platter with other cured meats, cheeses, olives and vegetables. It can be sliced thinly and served on a sandwich, or it can also be used as a pizza topping. It can also be served as an entrée with pastas and Italian dishes. Additionally, capicola can be sliced and fried for an Italian-style breakfast.

No matter how you serve it, if you are looking for a unique and flavorful dish, capicola is sure to please. Its unique flavor and texture makes it an excellent addition to any meal.