Cut & Cure
What is Capicola?
Pronounced /kah-pee-KOH-lah/
Definition
Capicola (coppa) is a cured pork cut from the neck and shoulder, sliced thin like prosciutto.
Italian-American delis often sell sweet and hot versions; names and spellings vary by region and family.
See it in action
Related terms
More cut & cure terms
Next up
Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.
Try this recipe
Panzanella Toscana
Stale bread soaked in tomato juice, onion and vinegar.
Try this recipe
Insalata di Mare
Squid, shrimp and mussels dressed in lemon and parsley.
Next watch
Crocodile Cookout
Larry fires up sausage and peppers beside the water while Sally watches from the bank. A crocodile arrives without a reservation, and suddenly the grill is afloat. Dinner by the river just became dinner in the river.
Quick answer
How do you know when Italian sausage is done?
Italian sausage is done when the center reaches 160°F (71°C) on an instant-read thermometer, inserted through the end of the link rather than the side. The meat should read pale with no pink translucency and the juices should run clear. Colour alone is unreliable — paprika and fennel keep cooked sausage looking pink.