Capicola

Capicola, also known as capocollo or capicollo, and sometimes coppa, is a traditional Italian cured meat made from the pork neck or shoulder. The meat is trimmed and rubbed with salt and a spice blend that typically includes black pepper and red pepper or paprika, and often garlic. It is cured for several weeks to months and then air-dried, sometimes lightly smoked. The result is a firm, marbled loaf that is typically thinly sliced for serving.

There are mild and hot varieties, with heat levels determined by the amount of pepper or chili used. The characteristic color ranges from pink to deep red, with visible fat throughout.

Capicola is produced in various regions of Italy and is a common component of antipasti, as well as Italian-style sandwiches. In the United States and other countries, it is widely sold as a deli meat and is a standard topping for submarine sandwiches and charcuterie boards.

The term capicola derives from Italian capo collo, meaning "head and neck," a reference to the cut of meat used. Capocollo is another common spelling and regional variation.