Magazine

Kitchen Aide

Capicola, a.k.a. capicollo

If you can’t find capicola, prosciutto is the common substitute.

photograph by Jim Scherer / Styling by Catrine Kelty

Advertisement

CAPICOLA, A.K.A. CAPICOLLOand sometimes called coppa, is an Italian dry-cured salami made of rolled spiced pork shoulder and neck meat; both mild and hot varieties are deli-counter staples. Most often sliced thin for antipasto and sandwiches, for Utica Greens, you should request fat ½-inch-thick slices so you can cut hefty cubes. If you can’t find capicola, prosciutto is the common substitute.

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
You're reading  1 of 5 free articles.
Get UNLIMITED access for only 99¢ per week Subscribe Now >
You're reading1 of 5 free articles.Keep scrolling to see more articles recomended for you Subscribe now
We hope you've enjoyed your 5 free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com