capicola

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ca·pi·co·la

 (kä′pĭ-kō′lə, kăp′ĭ-)
n.
Cured meat from the neck or shoulder of a pig, usually served in thin slices.

[Italian capocollo, capicollo : capo, head; see capo1 + collo, neck (from Latin collum); see kŭel- in Indo-European roots.]
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References in periodicals archive ?
Duck prosciutto followed (an idea he got from a Paris restaurant), then capocollo, and Argentinian chorizo.
establishment, is recalling approximately 22,630 pounds of ready-to-eat (RTE) Genoa Salami and Capocollo products that may have been contaminated with foreign matter, specifically aluminum, the U.
5 Select (NA) or regular (3) (1) (a) Fiorucci Hot 160 4 Capocollo (NA) Bologna & Salami (No.
There are two DOP (''Denominazione di Origine Protetta'' or Protected Designation of Origin) coppas - Coppa Piacentina and Capocollo di Calabria.
The company turns out fresh and cured salumi, ranging from breakfast and Italian sausage to capocollo, lardo, and guan-ciale.
Norcia, widely acclaimed for its butchers, is universally noted for its legendary salumi-prosciutto, capocollo (spicy ham dry-cured with peppers and garlic), le palle del nonno (wild boar salami or "grandad's balls").
And if not old Enzo with that pungent profumo intenso e soavemente piccante of his, I would be just as happy were death perfumed for me by the salamis and bacons of Scherzerino, from Itri, halfway between Rome and Naples along the Appian Way, especially their pancetta alle erbe infused with sweet Muscat wine, their salsiccia al coriandolo stagionata made with chili and coriander, and their capocollo.
Consumption of any Italian-style meat, including salami, capocollo, calabrese, or sopressata, was significantly associated with illness (mOR = 4.
This slice over here is a very unusual mixture of smoked mozzarella and capocollo.
Frank's house salumi plate: a plate of soppressata, capocollo and bresaola.
They are used to make sausages such as capocollo, large bologna, and cooked salamis.