Capocollo

Capocollo
Alternative namesCapicollo (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ossocollo (Veneto and Friuli-Venezia Giulia), finocchiata (Siena), coppa di collo (Romagna), corpolongo (northern Lazio and central-southern Umbria), lonza (central-southern Lazio) or lonzino (Marche and Abruzzo), capicollu (Corsica), capicola (United States and Canada), bondiola (Argentina, Paraguay, and Uruguay), kraški zašink (Slovenia), gabagool (Northeastern United States)
Place of originItaly
Region or state
  •  Wikimedia Commons logo Media: Capocollo

Capocollo (Italian: [kapoˈkɔllo]) or coppa (Italian: [ˈkɔppa, ˈkoppa]) is an Italian pork salted meat made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pig shoulder or neck. It is whole-muscle, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham (prosciutto), 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 called capocollo or coppa in much of Italy, Corsica, and southern Switzerland (Ticino and the Grisons). This name is a compound of the words capo ('head') and collo ('neck'). Regional terms include capicollo (Campania and Calabria) and capicollu (Corsica).

Outside of Europe, terms include bondiola or bondiola curada in Argentina, Paraguay, and Uruguay, and capicola or capicolla in North America. The pronunciation gabagool has been used by some Italian Americans in the New York City area and elsewhere in the Northeast US, based on the Neapolitan language word capecuollo (pronounced [kapəˈkwollə]) in working-class strata of 19th- and early 20th-century immigrants. This pronunciation was used in the television series The Sopranos, and its use has become a stereotype.

Varieties and official status

Four particular varieties (coppa piacentina, capocollo di Calabria, coppa de Corse, and capocollo di Martina Franca) have PDO and PGI (capocollo di Martina Franca) status under the Common Agricultural Policy of European Union law, which ensures that only products genuinely originating in those regions are allowed in commerce as such.

Four additional Italian regions produce capocollo, and are not covered under European law, but are designated as prodotti agroalimentari tradizionali (PAT) by the Italian Ministry of Agricultural, Food, and Forestry Policies:

In Slovenia, it enjoys an EU-protected designation of origin as kraški zašink. Outside Europe, capocollo was introduced to Argentina by Italian immigrants, under the names bondiola or bondiola curada.

See also

References

  1. ↑ Riley, Gillian. "Capocollo". The Oxford Companion to Italian Food. Oxford University Press, 2007. p. 100. ISBN 9780198606178.
  2. ↑ Canepari, Luciano. "Dizionario di pronuncia italiana online". dipionline.it. Archived from the original on 10 April 2021. Retrieved 22 September 2019. (in Italian).
  3. ↑ Canepari, Luciano. "Dizionario di pronuncia italiana online". dipionline.it. Archived from the original on 10 April 2021. Retrieved 22 September 2019. (in Italian).
  4. ↑ "Coppa". Culinary Heritage of Switzerland. Archived from the original on 10 March 2023. Retrieved 10 March 2023.
  5. ↑ Canadian Oxford Dictionary, 2nd ed., 2004.
  6. ↑ Dan Nosowitz. "How Capicola Became Gabagool: The Italian New Jersey Accent, Explained" Archived 2022-08-15 at the Wayback Machine. Atlas Obscura. 5 November 2015. Retrieved 20 September 2016.
  7. ↑ Schirripa, Steven R.; Fleming, Charles (2007-04-24). The Goomba Diet: Living Large and Loving It. Crown Publishing Group. p. 126. ISBN 9780307353030.
  8. ↑ Mosiello, Laura; Reynolds, Susan (2009-02-18). The Portable Italian Mamma: Guilt, Pasta, and When Are You Giving Me Grandchildren?. Simon and Schuster. p. 144. ISBN 9781440520396.
  9. ↑ Dixler, Hillary (2013-06-20). "Watch James Gandolfini's Food Scenes from The Sopranos". Eater. Archived from the original on 2017-04-02. Retrieved 2017-03-02.
  10. ↑ "COMMISSION IMPLEMENTING REGULATION (EU)". May 29, 2014. Archived from the original on December 6, 2024. Retrieved July 19, 2024.
  11. ↑ "Il Capocollo di Martina Franca preparato con maiale allevato intorno a Martina". www.pugliaandculture.com (in Italian). Archived from the original on 2018-07-30. Retrieved 2018-07-30.
  12. ↑ "Coppa Piacentina DOP". www.academiabarilla.com. Archived from the original on 23 September 2019. Retrieved 28 May 2015.
  13. ↑ "Capocollo di Calabria DOP". www.academiabarilla.com. Academia Barilla. Archived from the original on 2 September 2019. Retrieved 28 May 2015.
  14. ↑ "Elenco delle Schede dei Prodotti Agroalimentari Tipici e Tradizionali della Basilicata" (in Italian). Archived from the original on 2021-06-11. Retrieved 2015-05-28.
  15. ↑ "Schede prodotti tipici Lazio" (in Italian). Archived from the original on 2007-10-29. Retrieved 2015-05-28.
  16. ↑ "Elenco prodotti Toscana, con schede" (in Italian). Archived from the original on 2012-11-12.
  17. ↑ "Elenco delle Schede dei Prodotti Agroalimentari Tradizionali dell'Umbria" (in Italian). Archived from the original on 2007-08-19.

Further reading