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

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 • Jul. 16, 2022

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

From Salon • Sep. 6, 2021

A meat-department employee stepped in to help, offering a “Danny’s Favorite” instead: hot ham, capicola, genoa salami, and provolone with lettuce and tomato on a chewy, egg-enriched bread.

From The New Yorker • Oct. 28, 2019

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