What is capicola

Generally, capicola or coppa is obtained from a muscle that runs from the neck of a pig to the fifth or fourth rib of its shoulder or neck. On the other hand, Prosciutto is obtained from the thigh or hind leg of a pig.

Moreover, it is the same cut that is used for preparing hams. Specifically, the muscle meat of the animal. It is never made using the meat of another animal. On the contrary, prosciutto can be made with meat from other animals as well, such as cow, lamb, goat, or another domestic animal. However you may still find beef prosciutto, or lamb prosciutto, or another such version.

In fact, prosciutto is the entire leg of the pig, hung to dry and age on hooks. Prosciutto on the other hand takes about two years for production and thus, it is twice as much as the cost of capicola. Prosciutto has a higher concentration of fat. The slice has more fat at the edges, and may be tough. So, sometimes you strip the fat and end up chewing on it solely.

On the other hand, capicola has a uniform distribution of fat and hence, it is more neatly sliced and looks beautiful as well. Coming to the flavor, both meats taste great and have a buttery texture. Everyone has different views on the flavors of two cured meats. While some folks enjoy the flavor of capicola, others go for prosciutto. As we already discussed, prosciutto is made from the thigh or hind leg of a pig.

The leg is cleaned and prepared first and then kept covered in salt for two months at a cool temperature. The salting process removes the blood, moisture and the bacteria from the meat. Once this process is done, meat is taken out and washed to get rid of all the salt. Finally, it is again left for ageing for at least 18 months. This is a long process and the butcher needs to provide plenty of airflow.

Go ahead and buy some - you won't regret it at all. Capicola is definitely not one of these 19 food terms you should never use again. Skip to content. By By Mary MacVean. Oct 18, at AM. Latest Dining. I just like capicola better. Here is why I prefer capicola:.

Serving Size: A slice of capicola is perfect for a quick snack. A slice of prosciutto is more than a mouthful. I end up tearing the prosciutto in half to make single servings but a lot of times the fat around the edges comes off in the process and I am left chewing a thin strip of fat all by itself. Sometimes up to a couple of years. The long production process raises the cost until, in some cases, it costs twice as much as capicola. Both of these meats are delicious and I have a hard time justifying the cost of prosciutto when such a high quality alternative is readily available.

The capicola has beautiful rivers of intramuscular fat woven through the meat while teh prosciutto has a primary band of fat around the outer edge of the meat. The end result is that the capicola looks prettier, has better flavor and is more tender. This is like the difference between a Ribeye steak and a New York Strip.

Privacy Policy Want to advertise, work together or give me a hard time? You can reach me at [email protected]. Be Awesome, Grill Happy! What Kind of Meat is Capicola? How is Capicola Made? Is Coppa The Same as Capicola? Yes and No. Other names for this cut are coppacolla and gabagool. What Does Capicola Taste Like? How To Serve Capicola I like to use capicola in ways that make sure it is a featured component.

Capicola vs Prosciutto On the surface, capicola and prosciutto have a lot in common and can be readily substituted for each other. Here is why I prefer capicola: Serving Size: A slice of capicola is perfect for a quick snack.