The Canadian Encyclopedia — neutral, cited, updated
July 27, 2026Sources cited
Canadianwire.
Canada’s encyclopedia & explainer
Home›Culture & Lifestyle›Food›Capicola
Culture & Lifestyle • Food

Capicola

Capicola is an Italian-style cured pork product made from the neck and top shoulder of the pig, usually dry-cured and sliced thin.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Capicola is an Italian-style cured pork product made from the neck and top shoulder of the pig. It is usually dry-cured and sliced thin, commonly eaten in sandwiches, antipasto, and other cold-cut preparations. The product is also known by related names such as capocollo and coppa.

Definition and ingredients

Capicola is a pork-based cured meat made from the neck and top shoulder of the pig. Standard descriptions identify it as a seasoned Italian pork product that is often brined, cured, and sliced thin for serving.

Names and terminology

The term is connected to related forms such as capocollo, coppa, and cappacuolo. Sources explain the name as referring to the cut from the pig’s neck and shoulder region, and English-language usage often treats the names as overlapping.

Preparation and texture

Capicola is usually seasoned with salt and spices and then cured, sometimes in a casing or as a whole muscle. Descriptions emphasize its firm yet tender texture and its balance of fat and lean meat.

Culinary use

It is commonly served as a cold cut in sandwiches and antipasto, and it may also appear on pizzas or in pasta dishes. In North American deli settings, it is a familiar Italian-style salumi item.

Key facts

  • Capicola is made from pork taken from the neck and top shoulder area.
  • It is a cured meat, typically seasoned and cured in a casing or dry-cured as a whole muscle.
  • The product is commonly sliced thin and served in sandwiches, antipasto, and sometimes as a pizza topping.
  • The name is associated with the Italian words for head and neck/shoulder, reflecting the cut used.
  • Related terms such as capocollo and coppa are often used interchangeably in English-language sources.
🍁
Canadian context

Capicola is commonly found in Canadian Italian delis and grocery stores, where it may also be spelled or labeled capocollo. [12]

Frequently asked questions

What is capicola?
Capicola is an Italian-style cured pork cold cut made from the neck and top shoulder of the pig. It is usually seasoned, cured, and sliced thin.
What part of the pig is used?
It comes from the neck and upper shoulder area, sometimes described as the muscle running toward the fourth or fifth rib.
Is capicola the same as coppa?
The terms are closely related and are often used interchangeably in English-language sources, though naming can vary by region and producer.
How is capicola usually eaten?
It is commonly served thinly sliced in sandwiches, antipasto, and similar deli preparations, and may also be used as a pizza topping.
Why is it sometimes called gabagool?
‘Gabagool’ is a colloquial pronunciation associated with Italian-American speech patterns, especially in the northeastern United States.
Is capicola spicy?
It can be mild or spicy depending on the seasoning; some versions use black pepper, while others use hot red pepper.

References

  1. Merriam-Webster — https://www.merriam-webster.com/dictionary/capicola
    Supports: Definition as seasoned Italian pork cut from the neck and top shoulder; brined, baked/roasted, cured in casing.
  2. Dictionary.com — https://www.dictionary.com/browse/capicola
    Supports: Definition as salt-cured pork cold cut from the neck or shoulder.
  3. Bricco Salumeria — https://briccosalumeria.com/2026/02/24/what-is-capicola-and-how-does-it-differ-from-other-cured-meats/
    Supports: Name origin, whole-muscle curing, seasoning, and regional Italian origin claims.
  4. Merriam-Webster — https://www.merriam-webster.com/dictionary/capocollo?pronunciation&lang=en_us&dir=c&file=capocollo
    Supports: Capocollo definition and synonym relationship to capicola.
  5. Cozymeal — https://www.cozymeal.com/magazine/capicola
    Supports: Alternative names, cut location, and preparation details.
  6. Olympia Provisions — https://www.olympiaprovisions.com/blogs/blog-recipes/op-product-spotlight-the-definitive-guide-to-capicola
    Supports: North American usage, Canadian spelling mention, and whole-muscle cured meat description.
  7. Wikipedia — https://en.wikipedia.org/wiki/Capocollo
    Supports: General description of capocollo/coppa as dry-cured Italian pork salume from the neck and shoulder region.