Editing Capocollo

{{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
| image_size = 
| caption = 
| 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]]
}}
| creator = 
| year = 
| course = 
| type = 
| mintime = 
| maxtime = 
| served = 
| main_ingredient = 
| variations = 
| serving_size = 
| calories = 
| protein = 
| fat = 
| carbohydrate = 
| glycemic_index = 
}}

'''''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.

==Etymology==
This cut is typically called {{lang|it|capocollo}} or {{lang|it|coppa}} in much of Italy, Corsica, and southern Switzerland ([[Ticino]] and the [[Grisons]]).<ref>{{cite web | url=https://www.patrimoineculinaire.ch/Prodotti?text=coppa#20 | title=Coppa | publisher=[[Culinary Heritage of Switzerland]] | accessdate=10 March 2023}}</ref> This name is a compound of the words {{lang|it|capo}} ('head') and {{lang|it|collo}} ('neck'). Regional terms include {{lang|it|capicollo}} ([[Campania]] and [[Calabria]]) and {{lang|it|capicollu}} ([[Corsica]]).

Outside of Europe, terms include ''bondiola'' or {{lang|es|bondiola curada}} in [[Argentina]], [[Paraguay]], and [[Uruguay]], and ''capicola'' or ''capicolla'' in North America.<ref>''Canadian Oxford Dictionary'', 2nd ed., 2004.</ref> The pronunciation ''gabagool'' has been used by [[Italians in New York City|some Italian Americans in the New York City area]] and elsewhere in the Northeast US, based on the [[Neapolitan language]] word {{lang|nap|capecuollo}} ({{IPA|nap|kapəˈkwollə|pron}}) in working-class strata of 19th- and early 20th-century immigrants.<ref>Dan Nosowitz. [http://www.atlasobscura.com/articles/how-capicola-became-gabagool-the-italian-new-jersey-accent-explained "How Capicola Became Gabagool: The Italian New Jersey Accent, Explained"]. Atlas Obscura. 5 November 2015. Retrieved 20 September 2016.</ref> It was notably used in the television series ''[[The Sopranos]]'', and its use has become a well-known [[stereotype]].<ref>{{Cite book|url=https://books.google.com/books?id=2Hs6Q2TVAOMC&pg=PA126|title=The Goomba Diet: Living Large and Loving It|last1=Schirripa|first1=Steven R.|author1-link=Steve Schirripa|last2=Fleming|first2=Charles|author2-link=Charles Fleming (author)|date=2007-04-24|publisher=Crown Publishing Group|isbn=9780307353030|pages=126|language=en}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=BwTtDQAAQBAJ&q=gabagool&pg=PT144|title=The Portable Italian Mamma: Guilt, Pasta, and When Are You Giving Me Grandchildren?|last1=Mosiello|first1=Laura|last2=Reynolds|first2=Susan|date=2009-02-18|publisher=Simon and Schuster|isbn=9781440520396|pages=144|language=en}}</ref><ref>{{Cite web|url=http://www.eater.com/2013/6/20/6417383/watch-james-gandolfinis-food-scenes-from-the-sopranos|title=Watch James Gandolfini's Food Scenes from The Sopranos|last=Dixler|first=Hillary|date=2013-06-20|website=Eater|access-date=2017-03-02}}</ref>

==Manufacture and use==
{{unreferenced section|date=January 2025}}
In its production, ''capocollo'' is first lightly seasoned often with [[red wine]] and sometimes [[white wine]], [[garlic]], and a variety of [[herb]]s and [[spice]]s that differs depending on region. The meat is then [[Salting (food)#Meat|salted]] (and was traditionally massaged), stuffed into a [[Sausage casing|natural casing]], and hung for up to six months to cure. Sometimes the exterior is rubbed with hot [[paprika]] before being hung and cured. ''Capocollo'' is essentially the pork counterpart of the air-dried, cured beef [[bresaola]]. It is widely available wherever significant Italian communities occur, due to commercially produced varieties. The slow-roasted Piedmontese version is called ''coppa cotta''.

''Capocollo'' is esteemed for its delicate flavour and tender, fatty texture, and is often more expensive than most other ''[[salumi]]''. In many countries, it is sold as a [[gourmet]] food item. It is usually sliced thin for use in [[Antipasto|antipasti]] or sandwiches such as [[Panini (sandwich)|panini]] and [[muffuletta]]s, as well as some traditional Italian [[pizza]]s.

==Varieties and official status==
Four particular varieties, ''coppa [[Piacenza|piacentina]]'', ''capocollo di [[Calabria]]'' from Italy, and ''Coppa de [[Corsica|Corse]]''<ref>{{Cite web |date=May 29, 2014 |title=COMMISSION IMPLEMENTING REGULATION (EU) |url=https://eur-lex.europa.eu/eli/reg_impl/2014/582/oj/eng}}</ref> from France and ''Capocollo di [[Martina Franca]]''<ref>{{Cite web |title=Il Capocollo di Martina Franca preparato con maiale allevato intorno a Martina |url=http://www.pugliaandculture.com/prodotto-tipico-della-puglia/carne-e-salumi/capocollo-di-martina-franca |access-date=2018-07-30 |website=www.pugliaandculture.com |language=it}}</ref> (traditional ''capocollo'' of Apulia. It is smoked with laurel leaves, thyme, almonds, Mediterranean herbs, and pieces of bark of [[Quercus trojana|Macedonian oak]] (called ''fragno'' in Italian), a tree typical of southeastern Italy, the [[Balkans]], and western Turkey. Usually it is served with figs or [[burrata]];) have [[protected designation of origin]] and [[Geographical indications and traditional specialities in the European Union|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.<ref>{{cite web|title=Coppa Piacentina DOP|url=http://www.academiabarilla.com/the-italian-food-academy/meats-charcuterie/coppa-piacentina.aspx|website=www.academiabarilla.com|access-date=28 May 2015}}</ref><ref>{{cite web|title=Capocollo di Calabria DOP|url=http://www.academiabarilla.com/the-italian-food-academy/meats-charcuterie/capocollo-calabria.aspx|website=www.academiabarilla.com|publisher=Academia Barilla|access-date=28 May 2015}}</ref>

Four additional Italian regions produce ''capocollo'', and are not covered under European law, but are designated as {{lang|it|[[prodotti agroalimentari tradizionali]]}} (PAT) by the Italian [[Ministry of Agriculture, Food Sovereignty and Forests (Italy)|Ministry of Agricultural, Food, and Forestry Policies]]:

* ''Capocollo della [[Basilicata]]'';<ref>{{cite web|url=http://www.ssabasilicata.it/CANALI_TEMATICI/Educazione_alimentare/Menu3/Prodotti.html|title=''Elenco delle Schede dei Prodotti Agroalimentari Tipici e Tradizionali della Basilicata''|language=it}}</ref>
* ''Capocollo del [[Lazio]]'';<ref>{{cite web|url=http://www.arsial.it/portalearsial/prd_tipici/Default.asp|title=''Schede prodotti tipici Lazio''|language=it|access-date=2015-05-28|archive-date=2007-10-29|archive-url=https://web.archive.org/web/20071029135140/http://www.arsial.it/portalearsial/prd_tipici/Default.asp|url-status=dead}}</ref>
*'' Capocollo tipico senese ''or ''finocchiata'', from [[Tuscany]];<ref>{{cite web|url=http://germoplasma.arsia.toscana.it/Prodotti_tipici/Home1.htm |title=''Elenco prodotti Toscana, con schede'' |language=it |url-status=dead |archive-url=https://web.archive.org/web/20121112152552/http://germoplasma.arsia.toscana.it/Prodotti_tipici/Home1.htm |archive-date=2012-11-12 }}</ref>
* ''Capocollo dell'[[Umbria]]''.<ref>{{cite web |url=http://www.agriforeste.regione.umbria.it/canale.asp?id=725 |title=''Elenco delle Schede dei Prodotti Agroalimentari Tradizionali dell'Umbria'' |language=it |url-status=dead |archive-url=https://web.archive.org/web/20070819134636/http://www.agriforeste.regione.umbria.it/canale.asp?id=725 |archive-date=2007-08-19 }}</ref>

Outside Europe, ''capocollo'' was introduced to Argentina by Italian immigrants, under the names ''[[:es:bondiola|bondiola]]'' or ''[[:es:bondiola curada|bondiola curada]]''.

<gallery widths="200px" heights="155px">
File:Sweetcapicola.JPG|Slices of ''Coppa Spécialité Corse'' (Corsica): a balanced quantity of white fat is important for flavour and tenderness.
File:Capocollo di martina.jpg|Slices of ''capocollo di [[Martina Franca]]'' served with figs
</gallery>

==See also==
{{Commons category-inline}}
{{Portal|Italy|France|Food}}
* [[List of dried foods]]

==References==
{{Reflist}}

==Further reading==
* {{cite book
 | last=Schapira
 | first=Christiane
 | year=1994
 | title=La bonne cuisine corse
 | location=Paris
 | publisher=Solar
 | language=fr
 | ISBN = 2263001778
}}

{{Cuisine of Italy}}

[[Category:Italian cuisine]]
[[Category:Pork]]
[[Category:Salumi]]
[[Category:Lunch meat]]
[[Category:Dried meat]]
[[Category:Italian products with protected designation of origin]]