Capocollo

"Gabagool" redirects here. For the comic book, seeGabagool!

Capocollo

Alternative names	Capicollo(Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria),ossocollo(Veneto and Friuli-Venezia Giulia),finocchiata(Siena),coppa di collo(Romagna),capocolloorcorpolongo(northern Lazio and central-southern Umbria),lonza(central-southern Lazio) orlonzino(Marche and Abruzzo),scameritaorscalmarita(northern Umbria and Tuscany),capicollu(Corsica),gabagool(New York City and New Jersey)
Place of origin	Italy France
Region or state	Emilia-Romagna Apulia Calabria Basilicata Lazio Tuscany Umbria Marche Campania Molise Abruzzo Veneto Sardinia
Media:Capocollo

Capocollo(Italian:[kapoˈkɔllo])orcoppa(Italian:[ˈkɔppa])is anItalianandFrench(Corsica)porkcold cut(salume) made from thedry-curedmuscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-musclesalume,dry cured, and typically sliced very thinly. It is similar to the more widely known curedhamorprosciutto,because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is.

Etymology

This cut is typically calledcapocolloorcoppain much of Italy, Corsica, and southern Switzerland (Ticinoand theGrisons).This name is a compound of the wordscapo('head') andcollo('neck'). Regional terms includecapicollo(CampaniaandCalabria) andcapicollu(Corsica).

Outside of Europe, terms includebondiola sandwichorbondiola curadainArgentina,Paraguay,andUruguay,andcapicolaorcapicollain North America.The pronunciationgabagoolhas been used bysome Italian Americans in the New York City areaand elsewhere in the Northeast US, based on theNeapolitan languagewordcapecuollo(IPA/kapəˈkwol.lə/) in working-class strata of 19th- and early 20th-century immigrants.It was notably used in the television seriesThe Sopranos,and its use has become a well-knownstereotype.

Manufacture and use

In its production,capocollois first lightly seasoned often with red and sometimeswhite wine,garlic,and a variety ofherbsandspicesthat differs depending on region. The meat is thensalted(and was traditionally massaged), stuffed into anatural casing,and hung for up to six months to cure. Sometimes the exterior is rubbed with hotpaprikabefore being hung and cured.Capocollois essentially the pork counterpart of the air-dried, cured beefbresaola.It is widely available wherever significant Italian communities occur, due to commercially produced varieties. The slow-roasted Piedmontese version is calledcoppa cotta.

Capocollois esteemed for its delicate flavour and tender, fatty texture, and is often more expensive than most othersalumi.In many countries, it is sold as agourmetfood item. It is usually sliced thin for use inantipastior sandwiches such aspaniniandmuffulettas,as well as some traditional Italianpizzas.

Varieties and official status

Three particular varieties,coppapiacentina,capocollo diCalabriafrom Italy, andCoppa deCorsefrom France haveprotected designation of originstatus under theCommon Agricultural PolicyofEuropean Unionlaw, which ensures that only products genuinely originating in those regions are allowed in commerce as such.

Five additional Italian regions producecapocollo,and are not covered under European law, but are designated asprodotto agroalimentare tradizionale(PAT) by the ItalianMinistry of Agricultural, Food, and Forestry Policies:

• Capocollo dellaBasilicata;
• Capocollo delLazio;
• Capocollo diMartina Francais a traditionalcapocolloof Apulia. It is smoked with laurel leaves, thyme, almonds, Mediterranean herbs, and pieces of bark ofMacedonian oak(calledfragnoin Italian), a tree typical of southeastern Italy, the Balkans, and Western Turkey. Usually it is served with figs orburrata;
• Capocollo tipico seneseorfinocchiata,fromTuscany;
• Capocollo dell'Umbria.

Outside Europe,capocollowas introduced to Argentina by Italian immigrants, under the namesbondiolaorbondiola curada.

• 
  A piece ofCoppa Spécialité Corse(Corsica): a balanced quantity of white fat is important for flavour and tenderness.
• 
  Slices ofcapocollo diMartina Francaserved with figs

See also

Media related toCoppaat Wikimedia Commons

• List of dried foods

Further reading

• Schapira, Christiane (1994).La bonne cuisine corse(in French). Paris: Solar.ISBN2263001778.