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Capicola
Capocollo (:kapoˈkɔllo), also known as () (in certain parts of the United States, notably among Italian-Americans in New Jersey, as made famous by the HBO Television series The Sopranos;) cappicola, coppa in Canada, capicollo or capicolla,〔''Canadian Oxford Dictionary'' 2nd ed., 2004.〕 is a traditional Italian pork cold cut (''salume'') made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. The name ''capocollo'' comes from ''capo'' ("head") and ''collo'' ("neck"). It is a whole muscle salume, dry cured and, typically, sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes. However, coppa is not brined as ham typically is.
==Manufacture and use==
In its production, capocollo is first lightly seasoned often with red and sometimes white wine, garlic, and a variety of herbs and spices that differ depending on region. The meat is then salted (and was traditionally massaged) and stuffed into a natural casing, and hung for up to six months to cure. Sometimes the exterior is rubbed with hot paprika before being hung and cured. Differences in flavor also depend on what type of wood the producer uses for smoking, and the breed of pig. Capocollo is essentially the pork counterpart of the air dried, cured beef ''bresaola''. It is widely available wherever there are significant Italian communities, thanks to commercially produced varieties. There is also a slow-roasted Piedmontese version called ''coppa cotta''.
Capocollo is esteemed for its delicate flavor and tender, fatty texture and is often more expensive than most other salumi. In many countries, it is often sold as a gourmet food item. It is usually sliced thin for use in antipasto or sandwiches such as muffulettas, Italian grinders and subs, and panini as well as some traditional Italian pizza.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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