Capicola – which is also referred to as capocollo and coppa – is made from pork shoulder. Specifically, the area between the pig's neck and its fourth or fifth rib. The meat in this part of the pig is 30 percent fat and 70 percent lean, a fat ratio that ensures the meat will remain moist and tender after drying. The most prized capicola comes from pigs that are at least eight months old, weigh a minimum of 300 pounds (136 kilograms) and were raised in southern Italy, considered the birthplace of this long-made treat, according to Mashed.com. … [Read more...] about Capicola: The Italian Dried Meat Tony Soprano Called ‘Gabagool’
