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Capocollo or coppa, is a traditional Italian cold cut (salume) made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. This cold cut is sometimes called coppa. The name capocollo comes from capo (“head”) and collo (“neck”) of a pig. The Italian word “capocollo’” is of Tuscan origin. It is a whole muscle salumi which is dry cured and typically sliced very thinly. It is similar to the more widely known prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes.
In its production, capocollo is first lightly seasoned, often with red and sometimes white wine, garlic, and a variety of herbs and spices that differ depending on region. The meat is then salted (and traditionally massaged) and 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. Capocollo is esteemed for its delicate flavour and tender, fatty texture. It is often more expensive than most other salumi. In many countries it is sold as a gourmet food item. Usually sliced thin for use in antipasto or sandwiches such as muffulettas, Italian grinders, subs, and panini as well as some traditional Italian pizza.