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CAPOCOLLO OR GABAGOOL

Capocollo, capicollo, capicola, capicolla, coppa, gabagool, or however you want to call it, is a traditional Italian delicate and tender cold cut made from the dry-cured upper portion of the pig's neck and part of the shoulder. The name coppa is Italian for nape (back of the neck), while capocollo comes from capo—head—and collo—neck—of a pig. Strings made out of natural materials are used to force the joint into a perfectly round shape. Traditionally, cured ham and prosciutto are made with the thigh and buttocks of a pig, whereas capocollo is solely meat from the shoulder and neck.

The meat is first placed in wine or vinegar, massaged vigorously and pressed. It is lightly seasoned, often with garlic, and a variety of herbs and spices that differ depending on the region. Then it is salted for ten days, so that the crystals penetrate deep into the meat; stuffed into a natural casing; and hung in a well ventilated environment for up to six months to cure.

It is usually sliced thin for use in antipasto or sandwiches, as well as some traditional Italian pizza.

Two particular varieties, Coppa Piacentina and Capocollo di Calabria, have Protected Designation of Origin (PDO) status under the Common Agricultural Policy of European Union law, which ensures that only products genuinely originating in those regions are allowed in commerce as such.

Four additional Italian regions produce capocollo:

Capocollo della Basilicata

Capocollo del Lazio

Capocollo tipico senese (finocchiata) (from Toscana)

Capocollo dell'Umbria.

 

SOURCE

Wikipedia – https://en.wikipedia.org/wiki/Capicola

http://www.prosciuttopedia.com/en/article/65-capocollo