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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.


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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 ) )

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