capicola

[ kap-uh-koh-luh ]

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.

Word History and Origins

Origin of capicola¹

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