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

The couple, who own a Jimmy John’s franchise, have seen firsthand just how scarce and expensive meat has become: Deliveries of sliced turkey and cured meats like capicola at their sandwich shop have been spotty for months.

From Washington Post

The Cold Cuts Grinder is served on a French roll with mortadella, salami, capicola, provolone, sliced tomatoes, shredded lettuce and hot giardiniera.

From Los Angeles Times

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

From Salon

Their hoagies were classic; whole loaves of seeded semolina bread stuffed with sweet capicola, soppressata and deli ham, and crammed with the best part — the condiments and toppings.

From New York Times