“” Capicola, or capocollo, is an Italian cold cut traditionally made from the cured muscle of the neck and shoulder of the pig. Owen Franken/Getty Images Some of the most popular foods in the U.S. today come from Italy. Think pasta, mozzarella and gelato. The boot-shaped European country is also well-known for its cured meats. But while many Americans are familiar with Italy’s prosciutto and pancetta, both of which come from pigs, fewer know much about capicola, another pork product. Capicola – which is also referred to as capocollo and coppa – is made from pork shoulder. Specifically, the area between the pig’s neck and its fourth or fifth rib. The meat in this part of the pig is 30 percent fat and 70 percent lean, a fat ratio that ensures the meat will remain moist and tender after drying. The most prized capicola comes from pigs that are at least eight months old, weigh a minimum of 300 pounds (136 kilograms) and were raised in southern Italy, considered the birthplace of this long-made treat, according to Mashed.com. Advertisement Advertisement It’s pretty easy to make capicola. You take some pork shoulder, then add salt and various spices, such as coriander,… Read full this story
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