adminCapicola is one of the best-known products of the Italian salumeria tradition, yet many customers at the deli counter have never encountered it or know how it differs from the other cured meats on offer. At Bricco Salumeria in Boston’s North End, Capicola is available alongside the full range of Italian cured meats we import. This article covers what Capicola is, where it comes from, and how it compares to the others.
What is capicola?
Capicola is a cured meat from the Italian salumeria tradition, taken from the neck and shoulder of the pig. The name derives from the Italian words capo (head) and collo (neck). Unlike Salami, which is made from ground and seasoned meat packed into a casing, Capicola is cured and aged as a single piece of muscle. The result is a meat with varied fat marbling, a firm yet tender texture, and a flavor range that runs from very mild and sweet to moderately spicy, depending on the seasonings used. It is sliced thin and served as part of an antipasto, on a sandwich, or on a charcuterie board alongside items such as Mortadella.
Where is capicola produced in Italy?
Capicola originated in both southern Italy and Emilia-Romagna, two regions with a long history of cured pork production. In Calabria, the spiced version is well known. Local red peppers give it a heat that sets it apart from the sweeter styles produced further north. In Emilia-Romagna, the cure tends to be milder and incorporates wine and aromatic spices. Because curing time and ingredients vary by region, the flavor profile of each version can differ considerably. Knowing the broader context of Italian salumi as a category helps place Capicola within the tradition it belongs to.
How is capicola produced and cured?
Production begins with the neck and shoulder section of the pig, which is trimmed, seasoned with salt and spices, and in some cases wine or vinegar, then wrapped tightly and hung to age. Aging can run from a few months to considerably longer, depending on the desired firmness. During this period, the meat firms up, the fat develops its characteristic marbling, and the spice flavors work through the muscle. Understanding how cured meats are produced clarifies why the quality of the source animal and the curing conditions produce such different results between producers.
How does capicola compare to salami and prosciutto?
Capicola is distinguished from other cured meats by the cut, the preparation method, and the final texture. Salami is ground meat mixed with fat and seasonings, packed into a casing, and cured, which produces a denser and more uniform slice. Prosciutto comes from the hind leg and is cured with salt and air alone, producing delicately sweet and extremely thin slices. Capicola falls between the two: it is a whole muscle like Prosciutto, but carries more fat marbling and stronger seasoning, giving it a bolder flavor than Prosciutto and a softer, less uniform texture than Salami. Mortadella is a separate category entirely, as it is an emulsified cooked meat rather than a dry-cured product.
How to use capicola at home and where to find it in Boston’s North End
Capicola is versatile and works well in a number of settings. It is most commonly served thin-sliced on a sandwich with provolone and roasted peppers, arranged on a charcuterie board with olives and hard cheeses, or laid out as part of an antipasto spread before a meal. The spiced version pairs particularly well with sharp provolone and pickled vegetables, while the sweet version works with milder accompaniments such as fresh mozzarella. Bricco Salumeria’s full Italian deli selection includes Capicola for events and private occasions as well. Visit us at 11 Board Alley in Boston’s North End to purchase it by the pound, or ask the team at the counter for suggestions on how to use it.
