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Capocollo, Capicola, Or Cappacuolo Meat Basics + Recipe

Capocollo, Capicola, Or Cappacuolo Meat Basics + Recipe

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The process of dry curing meats is a traditional Italian technique that has been around for centuries. The process involves the use of salt, sugar, and nitrates to preserve the meat.

Salt and sugar are used to draw out moisture from the meat, while nitrates are used to inhibit bacterial growth. The result is a product that can be stored for months without refrigeration. These meats are delicious.

You know about prosciutto, but do you know what cappacuolo meat is? Get your charcuterie boards ready! 

This article is here to tell you all about these salumi meats and, most importantly, how to make cappicola. You’re probably here because you’ve heard about gabagool from Tony Soprano.

What Is Cappacuolo Meat?

Capocollo meat

Cappacuolo is a type of cured meat that is made from pork. It is typically served as an appetizer or as part of an antipasto platter.

The process for making it is quite straightforward: the pork loin is cut into pieces, rubbed with salt and spices like pepper, garlic, and nutmeg, smoked, and then served.

Cappacuolo is a cured meat that has been smoked and then dried for about a month. Cappacuolo is typically eaten as an appetizer, but it can also be used in some pasta sauces or to flavor other dishes.

The word “cappacuolo” comes from the Italian word “capo” which means head, and “cuollo,” which means neck. This name was given to this type of meat because the head and neck are the parts of the pig that are used to make it.

Cured meats like cappacuolo are often high in salt content, so they should be eaten in moderation if you have high blood pressure or other health concerns related to sodium intake.

Cappacuolo Definition

Dry-cured pork cold cuts like capocollo or coppa can be found in Italy and Corsica. The meat is usually taken from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole muscle salami, dry cured and sliced very thin.

What Is Capicola Made Of?

Capicola is a type of Italian dry-cured ham that is made from the meat of a pig’s ribcage and neck. The meat is salted and then cured for about two weeks. It is then seasoned with black pepper, garlic, and other spices.

The process of making capicola begins with the selection of pork meat. The meat is then salted and rubbed with pepper and other spices and seasonings before being left to cure for about four weeks. Next, the meat is washed off and hung to dry in a cool place for six months to a year.

Capicola is a cold cut made from pork shoulder, seasoned with black pepper and salt. It is usually served as an appetizer or used in sandwiches.

What Does Capicola Taste Like/ Cappacuolo Taste Like?

sliced Capocollo meat

This dry cured meat tastes like a light cut of meat, together with a spice blend of paprika, sea salt, and coriander, and the base of it is nutty.

Capicola is a type of pork that is cured and smoked. It is a popular sandwich meat in Italy, and it is typically used in sandwiches with mozzarella, tomatoes, and onions. It also tastes like smoked ham and pancetta.

I can’t really tell you what capicola tastes like, but we can tell you what it looks like and where it comes from. That is until you try it yourself.

This section is about the food capicola. It is a type of cured meat that originated in Italy. The word “cappacuolo meat” means “little head,” which refers to the head of a pig that is used to make this meat.

This meat has a sweet and salty taste, with some spices mixed in for flavor. It’s not something you would typically eat on its own; instead, it’s usually used as an ingredient in dishes like sandwiches, subs, as deli meat, or pizzas.

Is Capicola Spicy?

Capicola meat is spiced but should not be spicy in terms of hot. It has more of a smoky and nutty taste, like allspice.

In Italy, capicola is a type of dry-cured ham that is usually eaten as a sandwich with cheese and tomato sauce. In America, capicola is a type of spicy salami that can be eaten as an appetizer or in sandwiches.

The word “Capicola” comes from the Latin word “caputium,” which means head covering, referring to the head and ears of a pig that were traditionally covered with a protective layer of fat during the curing process. Capicola itself is not spicy because it does not have any spices in it.

Some people say it is, while others say it isn’t. One thing is for sure, and there is no way to know for sure unless you try it yourself.

The debate about whether or not capicola is spicy has been going on for a long time and there doesn’t seem to be a clear answer. Nobody can really tell until they have tried the meat themselves.

How To Make Capicola: Homemade Cappacuolo Meat Recipe

Homemade Cappacuolo Meat Recipe

Now, this article will cover how to make capicolla after giving you the basics of the beloved cappacuolo meat. Here is how to make it yourself:


• 1 kg or 1 whole pork collar or New York Strip or any other piece of raw meat from the shoulder region

For Curing Mixture

• 2 cups Sea salt

• 2 tablespoons Ground salt

• 1 tablespoon Black pepper

• 1 tablespoon Red pepper

• 1 tablespoon Rosemary

• 1 tablespoon Garlic

For Seasoning Mixture

• 1 Cured pig placenta or stomach or other natural casing

• 1 tablespoon nutmeg

• 1 tablespoon black pepper

• 1 tablespoon salt


1. Cover the strip of meat with the curing mix and make sure to rub the ground salt in. Cover with sea salt and chill in the fridge for 12 hours.

2. Cut the edge of the meat to fit inside the organ of your choice. Wash through to get rid of harmful bacteria in enough water with white vinegar or use a plastic bag.

3. Use a cord to press together the meat and poke holes into it so air can escape.

4. Hang at room temperature for two days in a dedicated curing chamber, and leave it in the fridge for at least 4 weeks to finish the dry-curing process.

Also, since this is an extensive process, you might want to watch a video of the whole process. Here is one I would recommend:

Serve Capicola At Home

Dry-cured Italian meats are a great addition to your cooking. They can add rich flavors to dishes, and at the same time, they are low in calories.The conclusion of the article is that dry-cured Italian meats are a great way to add flavor to your dishes. I hope you will try cappacuolo meat as an antipasto and appetizer since, with this recipe, you are sure to enjoy yourself.

Capocollo, Capicola, Or Cappacuolo Meat Basics + Recipe