capicola

Capocollo is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck
Capocollo (Italian pronunciation: [kapoˈkɔllo]) or coppa ([ˈkɔppa]) (in the U.S. gabagool, or capicola) is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts used in similar dishes. It is not brined as ham typically is.

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  1. TastyReuben

    Recipe Muffuletta

    MUFFULETTA Serves 8 Ingredients 2 (1-pound) balls pizza dough 2 cups drained jarred giardiniera 1 cup pimento-stuffed green olives 1/2 cup pitted kalamata olives 2 tablespoons capers, rinsed 1 tablespoon red wine vinegar 1 garlic clove, minced 1/2 teaspoon dried oregano 1/4 teaspoon red...
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