You can now read 10 articles each month for free on BostonGlobe.com.

The Boston Globe

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

Continue reading below

Continue reading below

Continue reading below

Continue reading below

Continue reading below

Continue reading below

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.

You have reached the limit of 10 free articles a month

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 $1 a week