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| Alternative names | Capicollo (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria),ossocollo (Veneto and Friuli-Venezia Giulia),finocchiata (Siena),coppa di collo (Romagna),capocollo orcorpolongo (northern Lazio and central-southern Umbria),lonza (central-southern Lazio) orlonzino (Marche and Abruzzo),scamerita orscalmarita (northern Umbria and Tuscany),capicollu (Corsica),gabagool (United States),capicola (United States and Canada) |
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| Place of origin | Italy |
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Capocollo[1] (Italian:[kapoˈkɔllo])[2] orcoppa (Italian:[ˈkɔppa,ˈkoppa])[3] is anItalianporksalume made from thedry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-musclesalume, dry cured, and typically sliced very thinly. It is similar to the more widely known curedham orprosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is.
This cut is typically calledcapocollo orcoppa in much of Italy,Corsica, and southern Switzerland (Ticino and theGrisons).[4] This name is a compound of the wordscapo ('head') andcollo ('neck'). Regional terms includecapicollo (Campania andCalabria) andcapicollu (Corsica).
Outside of Europe, terms includebondiola orbondiola curada inArgentina,Paraguay, andUruguay, andcapicola orcapicolla in North America.[5] The pronunciationgabagool has been used bysome Italian Americans in the New York City area and elsewhere in the Northeast US, based on theNeapolitan language wordcapecuollo (pronounced[kapəˈkwollə]) in working-class strata of 19th- and early 20th-century immigrants.[6] This pronunciation was used in the television seriesThe Sopranos, and its use has become astereotype.[7][8][9]
Four particular varieties (coppapiacentina,capocollo diCalabria,coppa deCorse,[10] andcapocollo diMartina Franca)[11] havePDO andPGI (capocollo diMartina Franca) status under theCommon Agricultural Policy ofEuropean Union law, which ensures that only products genuinely originating in those regions are allowed in commerce as such.[12][13]
Four additional Italian regions producecapocollo, and are not covered under European law, but are designated asprodotti agroalimentari tradizionali (PAT) by the ItalianMinistry of Agricultural, Food, and Forestry Policies:
Outside Europe,capocollo was introduced to Argentina by Italian immigrants, under the namesbondiola orbondiola curada.
Media related toCoppa (food) at Wikimedia Commons
