Capicola

Capicola, also known as coppa or capocollo in some regions, is a traditional Italian cold cut made from pork meat, specifically from the neck or the upper shoulder. This cut is cured and seasoned with a mixture of spices that may include pepper, paprika, garlic, and other aromatic herbs, before being air-cured for several weeks.

Capicola is highly valued for its juicy texture and its intense, balanced flavor, which combines salty, spicy, and sometimes a slightly smoky touch, depending on the regional preparation. In gastronomy, it is commonly used on charcuterie boards, sandwiches, antipasti, and as an ingredient in various Mediterranean recipes.

This cold cut originates from central and southern Italy, especially in regions such as Calabria, Tuscany, and Lazio, but it is also very popular in Latin American countries with strong Italian influence. In Hispanic America, besides "capicola", it is often called "bondiola" (especially in Argentina and Uruguay), although it should be noted that bondiola can also refer to other cured cuts of pork.

Properties: Capicola is a good source of protein and provides fats that contribute to its characteristic flavor and texture. As it is a cured meat, it contains sodium, so it is recommended to consume it in moderation as part of a balanced diet.