CAPICOLA

Capicola

Capocollo, or coppa, is a traditional Italian cold cut made from dry-cured whole pork shoulder or neck. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig. The Italian spelling, "capocollo'", is derived from Latin, "caput collum". 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.

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capicola

Noun

  1. A traditional Neapolitan-Italian cold cut made from pork shoulder or neck and dry-cured whole.


The above text is a snippet from Wiktionary: capicola
and as such is available under the Creative Commons Attribution/Share-Alike License.

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