capicola

American  

[kap-uh-koh-luh] / ˌkæp əˈkoʊ lə /

Also capocollo,

noun

1. a salt-cured, fatty cold cut consisting of pork from the neck or shoulder, typically sliced very thin and served in sandwiches and antipasto, as a topping on pizza, etc.

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Etymology

Origin of capicola

First recorded in 1920–25; from Italian capicollo, capocollo, from capo “head” ( capo ² ( def. ) ) + collo “neck” (from Latin collum; collar ( def. ) )

Example Sentences

Coppa or capicola is from the top of the pig’s shoulder and is seasoned differently throughout Italy.

From Washington Times • Jun. 26, 2023

Sweet soppressata, dried capicola, and prosciutto act as a lovely salty-savory complement to cheese.

From Salon • Sep. 6, 2021

This sub from Grazie Grazie sandwich shop is packed with genoa salami, hot capicola, prosciutto, sharp provolone, extra virgin olive oil, red vinegar and house dressing.

From Los Angeles Times • Apr. 4, 2021

You can pick one of Resonate’s specialty pizzas or build your own, choosing from the usual suspects as well as roasted jalapeños, eggs, Mama Lil’s peppers, clams and Zoe’s capicola.

From Seattle Times • Sep. 11, 2019

The muffuletta, made with prosciutto, capicola, shaved Parmesan, and olive salad, could easily be mistaken for an extra-spicy Italian combo.

From The New Yorker • Jun. 29, 2018