# Capocollo

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Italian and French pork cold cut

"Gabagool" redirects here. For the comic book, see [Gabagool!](/source/Gabagool!)

Capocollo Alternative names Capicollo (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ossocollo (Veneto and Friuli-Venezia Giulia), finocchiata (Siena), coppa di collo (Romagna), capocollo or corpolongo (northern Lazio and central-southern Umbria), lonza (central-southern Lazio) or lonzino (Marche and Abruzzo), scamerita or scalmarita (northern Umbria and Tuscany), capicollu (Corsica), gabagool (United States), capicola (United States and Canada), kraški zašink (Slovenia) Place of origin Italy Region or state Emilia-Romagna Apulia Calabria Basilicata Lazio Tuscany Umbria Marche Campania Molise Abruzzo Veneto Sardinia Media: Capocollo

***Capocollo***[1] (Italian: [\[kapoˈkɔllo\]](https://en.wikipedia.org/wiki/Help:IPA/Italian))[2] or ***coppa*** (Italian: [\[ˈkɔppa, ˈkoppa\]](https://en.wikipedia.org/wiki/Help:IPA/Italian))[3] is an [Italian](/source/Italian_cuisine) [pork](/source/Pork) *[salume](/source/Salume)* made from the [dry-cured](/source/Curing_(food_preservation)) muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle *salume*, dry cured, and typically sliced very thinly. It is similar to the more widely known cured [ham](/source/Ham) or [prosciutto](/source/Prosciutto), because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is.

## Etymology

This cut is typically called *capocollo* or *coppa* in much of Italy, [Corsica](/source/Corsica), and southern Switzerland ([Ticino](/source/Ticino) and the [Grisons](/source/Grisons)).[4] This name is a compound of the words *capo* ('head') and *collo* ('neck'). Regional terms include *capicollo* ([Campania](/source/Campania) and [Calabria](/source/Calabria)) and *capicollu* (Corsica).

Outside of Europe, terms include *bondiola* or *bondiola curada* in [Argentina](/source/Argentina), [Paraguay](/source/Paraguay), and [Uruguay](/source/Uruguay), and *capicola* or *capicolla* in North America.[5] The pronunciation *gabagool* has been used by some [Italian Americans in the New York City area](/source/Italians_in_New_York_City) and elsewhere in the Northeast US, based on the [Neapolitan language](/source/Neapolitan_language) word *capecuollo* (pronounced [\[kapəˈkwollə\]](https://en.wikipedia.org/wiki/Help:IPA/Neapolitan)) in working-class strata of 19th- and early 20th-century immigrants.[6] This pronunciation was used in the television series *[The Sopranos](/source/The_Sopranos)*, and its use has become a [stereotype](/source/Stereotype).[7][8][9]

## Varieties and official status

Four particular varieties (*coppa [piacentina](/source/Piacenza)*, *capocollo di [Calabria](/source/Calabria)*, *coppa de [Corse](/source/Corse)*,[10] and *capocollo di [Martina Franca](/source/Martina_Franca)*)[11] have [PDO](/source/Protected_designation_of_origin) and [PGI](/source/Protected_geographical_indication) (*capocollo di [Martina Franca](/source/Martina_Franca)*) status under the [Common Agricultural Policy](/source/Common_Agricultural_Policy) of [European Union](/source/European_Union) law, which ensures that only products genuinely originating in those regions are allowed in commerce as such.[12][13]

Four additional Italian regions produce *capocollo*, and are not covered under European law, but are designated as *[prodotti agroalimentari tradizionali](/source/Prodotti_agroalimentari_tradizionali)* (PAT) by the Italian [Ministry of Agricultural, Food, and Forestry Policies](/source/Ministry_of_Agriculture%2C_Food_Sovereignty_and_Forests_(Italy)):

- *Capocollo della [Basilicata](/source/Basilicata)*;[14]

- *Capocollo del [Lazio](/source/Lazio)*;[15]

- *Capocollo tipico senese*or *finocchiata*, from [Tuscany](/source/Tuscany);[16]

- *Capocollo dell'[Umbria](/source/Umbria)*.[17]

In [Slovenia](/source/Slovenia), it enjoys an EU-protected designation of origin as *kraški zašink*. Outside Europe, *capocollo* was introduced to Argentina by Italian immigrants, under the names *[bondiola](https://es.wikipedia.org/wiki/bondiola)* or *[bondiola curada](https://es.wikipedia.org/wiki/bondiola_curada)*.

		- Slices of *Coppa Spécialité Corse* (Corsica): a balanced quantity of white fat is important for flavour and tenderness.

		- Slices of *capocollo di [Martina Franca](/source/Martina_Franca)* served with figs

## See also

Media related to [Coppa (food)](https://commons.wikimedia.org/wiki/Category:Coppa_(food)) at Wikimedia Commons

- [Italy portal](https://en.wikipedia.org/wiki/Portal:Italy)
- [Food portal](https://en.wikipedia.org/wiki/Portal:Food)

- [List of dried foods](/source/List_of_dried_foods)

## References

1. **[^](#cite_ref-1)** [Riley, Gillian](/source/Gillian_Riley). ["Capocollo"](https://books.google.com/books?id=-HStec87HdcC&pg=PT126). *The Oxford Companion to Italian Food*. Oxford University Press, 2007. p. 100. [ISBN](/source/ISBN_(identifier)) [9780198606178](https://en.wikipedia.org/wiki/Special:BookSources/9780198606178).

1. **[^](#cite_ref-Canepari_2-0)** [Canepari, Luciano](/source/Luciano_Canepari). ["*Dizionario di pronuncia italiana online*"](http://www.dipionline.it/dizionario/ricerca?lemma=capocollo). *dipionline.it*. Retrieved 22 September 2019. (in Italian).

1. **[^](#cite_ref-Canepari2_3-0)** [Canepari, Luciano](/source/Luciano_Canepari). ["*Dizionario di pronuncia italiana online*"](http://www.dipionline.it/dizionario/ricerca?lemma=coppa). *dipionline.it*. Retrieved 22 September 2019. (in Italian).

1. **[^](#cite_ref-4)** ["Coppa"](https://www.patrimoineculinaire.ch/Prodotti?text=coppa#20). [Culinary Heritage of Switzerland](/source/Culinary_Heritage_of_Switzerland). Retrieved 10 March 2023.

1. **[^](#cite_ref-5)** *Canadian Oxford Dictionary*, 2nd ed., 2004.

1. **[^](#cite_ref-6)** Dan Nosowitz. ["How Capicola Became Gabagool: The Italian New Jersey Accent, Explained"](http://www.atlasobscura.com/articles/how-capicola-became-gabagool-the-italian-new-jersey-accent-explained). Atlas Obscura. 5 November 2015. Retrieved 20 September 2016.

1. **[^](#cite_ref-7)** [Schirripa, Steven R.](/source/Steve_Schirripa); [Fleming, Charles](/source/Charles_Fleming_(author)) (2007-04-24). [*The Goomba Diet: Living Large and Loving It*](https://books.google.com/books?id=2Hs6Q2TVAOMC&pg=PA126). Crown Publishing Group. p. 126. [ISBN](/source/ISBN_(identifier)) [9780307353030](https://en.wikipedia.org/wiki/Special:BookSources/9780307353030).

1. **[^](#cite_ref-8)** Mosiello, Laura; Reynolds, Susan (2009-02-18). [*The Portable Italian Mamma: Guilt, Pasta, and When Are You Giving Me Grandchildren?*](https://books.google.com/books?id=BwTtDQAAQBAJ&q=gabagool&pg=PT144). Simon and Schuster. p. 144. [ISBN](/source/ISBN_(identifier)) [9781440520396](https://en.wikipedia.org/wiki/Special:BookSources/9781440520396).

1. **[^](#cite_ref-9)** Dixler, Hillary (2013-06-20). ["Watch James Gandolfini's Food Scenes from The Sopranos"](http://www.eater.com/2013/6/20/6417383/watch-james-gandolfinis-food-scenes-from-the-sopranos). *Eater*. Retrieved 2017-03-02.

1. **[^](#cite_ref-10)** ["COMMISSION IMPLEMENTING REGULATION (EU)"](https://eur-lex.europa.eu/eli/reg_impl/2014/582/oj/eng). May 29, 2014.

1. **[^](#cite_ref-11)** ["Il Capocollo di Martina Franca preparato con maiale allevato intorno a Martina"](http://www.pugliaandculture.com/prodotto-tipico-della-puglia/carne-e-salumi/capocollo-di-martina-franca). *www.pugliaandculture.com* (in Italian). Retrieved 2018-07-30.

1. **[^](#cite_ref-12)** ["Coppa Piacentina DOP"](http://www.academiabarilla.com/the-italian-food-academy/meats-charcuterie/coppa-piacentina.aspx). *www.academiabarilla.com*. Retrieved 28 May 2015.

1. **[^](#cite_ref-13)** ["Capocollo di Calabria DOP"](http://www.academiabarilla.com/the-italian-food-academy/meats-charcuterie/capocollo-calabria.aspx). *www.academiabarilla.com*. Academia Barilla. Retrieved 28 May 2015.

1. **[^](#cite_ref-14)** ["*Elenco delle Schede dei Prodotti Agroalimentari Tipici e Tradizionali della Basilicata*"](http://www.ssabasilicata.it/CANALI_TEMATICI/Educazione_alimentare/Menu3/Prodotti.html) (in Italian).

1. **[^](#cite_ref-15)** ["*Schede prodotti tipici Lazio*"](https://web.archive.org/web/20071029135140/http://www.arsial.it/portalearsial/prd_tipici/Default.asp) (in Italian). Archived from [the original](http://www.arsial.it/portalearsial/prd_tipici/Default.asp) on 2007-10-29. Retrieved 2015-05-28.

1. **[^](#cite_ref-16)** ["*Elenco prodotti Toscana, con schede*"](https://web.archive.org/web/20121112152552/http://germoplasma.arsia.toscana.it/Prodotti_tipici/Home1.htm) (in Italian). Archived from [the original](http://germoplasma.arsia.toscana.it/Prodotti_tipici/Home1.htm) on 2012-11-12.

1. **[^](#cite_ref-17)** ["*Elenco delle Schede dei Prodotti Agroalimentari Tradizionali dell'Umbria*"](https://web.archive.org/web/20070819134636/http://www.agriforeste.regione.umbria.it/canale.asp?id=725) (in Italian). Archived from [the original](http://www.agriforeste.regione.umbria.it/canale.asp?id=725) on 2007-08-19.

## Further reading

- Schapira, Christiane (1994). *La bonne cuisine corse* (in French). Paris: Solar. [ISBN](/source/ISBN_(identifier)) [2263001778](https://en.wikipedia.org/wiki/Special:BookSources/2263001778).

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Adapted from the Wikipedia article [Capocollo](https://en.wikipedia.org/wiki/Capocollo) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Capocollo?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.