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Capicola

Capicola

Capocollo, or coppa, is a traditional Italian cold cut made from dry-cured whole 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, but its precise etymology is unknown. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes. However, the technical definition of ham is the thigh and buttocks of a pig slaughtered for meat, whereas capocollo is solely meat from the shoulder or neck. ... more on Wikipedia

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