Editing Capocollo (section)

{{Short description|Italian and French pork cold cut}}
{{Redirect|Gabagool|the comic book|Gabagool!}}
{{Use British English|date=May 2024}}
{{Italics title}}
{{Infobox food
| name = ''Capocollo''
| image = Coppa di Parma.jpg
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| alternate_name = ''Capicollo'' (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ''ossocollo'' (Veneto and Friuli-Venezia Giulia), ''finocchiata'' (Siena), ''coppa di collo'' (Romagna), ''capocollo'' or ''corpolongo'' (northern Lazio and central-southern Umbria), ''lonza'' (central-southern Lazio) or ''lonzino'' (Marche and Abruzzo), ''scamerita'' or ''scalmarita'' (northern Umbria and Tuscany), ''capicollu'' (Corsica), ''gabagool'' (New York City and New Jersey), ''capicola'' (United States and Canada)
| country = {{plainlist|
*[[Italy]]
*[[France]]
}}
| region = {{plainlist|
*[[Emilia-Romagna]]
*[[Apulia]]
*[[Calabria]]
*[[Basilicata]]
*[[Lazio]]
*[[Tuscany]]
*[[Umbria]]
*[[Marche]]
*[[Campania]]
*[[Molise]]
*[[Abruzzo]]
*[[Veneto]]
*[[Sardinia]]
}}
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'''''Capocollo'''''<ref>[[Gillian Riley|Riley, Gillian]]. [https://books.google.com/books?id=-HStec87HdcC&pg=PT126 "Capocollo"]. ''The Oxford Companion to Italian Food''. Oxford University Press, 2007. p. 100. {{ISBN|9780198606178}}.</ref> ({{IPA|it|kapoˈkɔllo|lang}})<ref name=Canepari>{{cite web |url=http://www.dipionline.it/dizionario/ricerca?lemma=capocollo|title=''Dizionario di pronuncia italiana online''|last1=Canepari|first1=Luciano|author1-link=Luciano Canepari|website=dipionline.it|access-date=22 September 2019}} (in Italian).</ref> or '''''coppa''''' ({{IPA|it|ˈkɔppa, ˈkoppa|lang}})<ref name=Canepari2>{{cite web |url=http://www.dipionline.it/dizionario/ricerca?lemma=coppa|title=''Dizionario di pronuncia italiana online''|last1=Canepari|first1=Luciano|author1-link=Luciano Canepari|website=dipionline.it|access-date=22 September 2019}} (in Italian).</ref> is an [[Italian cuisine|Italian]] and [[French cuisine|French]] ([[Corsica]]) [[pork]] ''[[Salumi|salume]]'' made from the [[Curing (food preservation)|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 thinly. 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.