Capocollo Making at the Infusino's – A 3 Part Pork Series – with Frank Mazzuca | Family Style

PART THREE of a THREE PART PORK SERIES

Special thanks to the Infusino family for allowing me into their home
and to share in such an important annual tradition with them.

Capocollo (in America, capicollo or capicolla), or coppa, is a traditional Italian cold cut (salume) made from dry-cured whole pork shoulder or neck. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig. The Italian spelling, “capocollo'”, is derived from Latin, “caput collum”. 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, the technical definition of ham is the thigh and buttocks of a pig (or boar) slaughtered for meat, whereas capocollo is solely meat from the shoulder or neck.

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