Capicola - Capocollo aka Gabagool , made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. It is a whole-muscle , dry cured, typically sliced very thin. 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..
In layman's terms it's just a spicy Italian ham made
From the shoulder and lions of pigs .🐷
It goes great on a cold cut sub sandwich .
In layman's terms it's just a spicy Italian ham made
From the shoulder and lions of pigs .🐷
It goes great on a cold cut sub sandwich .
Tony soprano ate all the Capicola again.
by Blu_leef December 9, 2023
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This Italian Classic ham is made from whole trimmed pork butts, hand rolled in crushed red pepper, paprika and other Italian spices, then naturally smoked for a delightful taste sensation.
by StevenM June 1, 2006
Get the capicolla mug.A cold cut meat or luncheon meat, usually a cross between a salami and ham, made primarily of fat trimmed pork butts,even though there is fat marbleing, and usually pepper seasoned and slow cooked.
Other derivative of the word is capicolla, capicol, capigollo, capigoal.....all these derivatives are more pronunciations by different regions in Italy and Sicily, then they are of the true spelled forms.
Other derivative of the word is capicolla, capicol, capigollo, capigoal.....all these derivatives are more pronunciations by different regions in Italy and Sicily, then they are of the true spelled forms.
by CESARE February 5, 2006
Get the Capicollo mug.Capitola is a small coastal village in Santa Cruz County CA. It was originally meant to be the state capital but lost to Monterey.It is a major tourist destination due to it's stupid rainbow houses and feces infested beach.It also has an entire police force dedicated to keeping out homeless people
by bojangles smith March 12, 2008
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Get the Capicolaphilist mug.I wanted a chicken tender sub, but all they have here is cappicola!
by Colleen Kelly June 25, 2006
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