A · B · C · D · E · F · G · H · I · J · K · L · M · N · O · P · Q · R · S · T · U · V · W · X · Y · Z


Other names: capacolla, capocolla, capicola, capacollo, capacola

A variety of Italian dry cured pork. The name is derived from the pork cuts used to make the sausage. Capo or head cuts are combined with collo (shoulder) cuts and mixed with hot or sweet seasonings then air dried. The hard version is called Coppa but otherwise it is more similar to prosciutto.
User Rating:
Not Yet Rated!      
view all comments (0)

Substitute for cappicola

Coppa or Prosciutto or bresaola


» Log-in to contribute

You must be registered to comment or contribute to our website. Please login or click here to register.




Baked Spring Ham with Apricot Glaze
This caramelized brown sugar and apricot glazed ham is studded with whole cloves and will fill your kitchen with a wonderfully rich and spicy aroma.
More Terms From This Category

Ham and Ham Products
Ardennes Ham Ardennes Ham
An air-dried ham similar to prosciutto which is a specialty of Belgium.
Bayonne Ham Bayonne Ham
A smoked ham from Bayonne, France. This specialty ham has been wine cured.
Black Forest Ham Black Forest Ham
A well-known specialty ham from the Bavarian region of Germany.
Culatello ham Culatello ham
An Italian raw ham that has been cured with wine.

Proposed New Label Law Sugary Drinks

California is proposing a new law that would place a warning label on sugary drinks stating they promote obesity, diabetes and tooth decay. Will this make you buy/drink fewer soft drinks?


"Total voters : 37"

More Recipes

Culinary Quote Of The Day

From James Beard...

The secret of good cooking is, first, having a love of it… If you’re
convinced that cooking is drudgery, you’re never going to be good
at it, and you might as well warm up something frozen.