It is kind organ meat of the beef or pork
2006-10-27 10:33:37 · 11 answers · asked by weiying H 1 in Food & Drink ➔ Other - Food & Drink
The name is from "Coppa," Italian for cured meat (alternatively from capo—head), and "collo," the shoulder (and neck) of a pig.
2006-10-27 10:34:49 · answer #1 · answered by Anonymous · 1⤊ 2⤋
capicola
Capicola is an Italian luncheon meat. The name is from "Coppa," Italian for cured meat (alternately from capo — head), and "collo," the shoulder (and neck) of a pig. It is esteemed for its taste and is more expensive than most other luncheon meats. It is usually sliced thin for antipasto or sandwiches, such as Muffulettas and hoagies.
Ingredients
The official ingredients listed in the U.S. Food and Drug Administration's 2005 Food Standards and Labeling Policy Book are:
"Boneless pork shoulder butts which are cured and then cooked. The curing process may be dry curing, immersion curing, or pump curing. The cured product is coated with spices and paprika before cooking. This product shall always be labeled with "Cooked" as part of the product name. Water added is permitted."
2006-10-27 10:35:10 · answer #2 · answered by Anonymous · 1⤊ 0⤋
Capicola is an Italian luncheon meat.
The official ingredients listed in the U.S. Food and Drug Administration's 2005 Food Standards and Labeling Policy Book are:
"Boneless pork shoulder butts which are cured and then cooked. The cool curing process may be dry curing, immersion curing, or pump curing. The cured product is coated with spices and paprika before cooking. This product shall always be labeled with "Cooked" as part of the product name. Water added is permitted."
2006-10-27 10:37:42 · answer #3 · answered by Wyoming-girl 3 · 0⤊ 0⤋
Capicola is an Italian luncheon meat. The name is from "Coppa," Italian for cured meat (alternatively from capo—head), and "collo," the shoulder (and neck) of a pig. It is esteemed for its taste and is more expensive than most other luncheon meats. It is usually sliced thin for antipasto or sandwiches, such as Muffulettas and hoagies.
2006-10-27 10:39:19 · answer #4 · answered by Sammi 1 · 0⤊ 0⤋
Capicola is an Italian luncheon meat. The name is from "Coppa," Italian for cured meat (alternatively from capo—head), and "collo," the shoulder (and neck) of a pig. It is esteemed for its taste and is more expensive than most other luncheon meats. It is usually sliced thin for antipasto or sandwiches, such as Muffulettas and hoagies.
2006-10-27 10:36:28 · answer #5 · answered by Ricky the Kid 4 · 0⤊ 0⤋
Hot Ham
Capicola is an Italian luncheon meat. The name is from "Coppa," Italian for cured meat (alternatively from capo—head), and "collo," the shoulder (and neck) of a pig. It is esteemed for its taste and is more expensive than most other luncheon meats. It is usually sliced thin for antipasto or sandwiches, such as Muffulettas and hoagies.
2006-10-27 10:34:28 · answer #6 · answered by just lQQkin 4 · 1⤊ 0⤋
Capicola is an Italian lunch meat,
For further help on the meanings or definitions of a word, dictionary.com is helpful, they have everything!!! :)
2006-10-27 10:35:38 · answer #7 · answered by K L 3 · 0⤊ 0⤋
You can save lots of time by using Wikipedia and/or Google before asking questions.
2006-10-27 10:41:35 · answer #8 · answered by dryheatdave 6 · 0⤊ 0⤋
It's a hot, spicy ham. Very high in fat. Italian cold cut.
2006-10-27 10:35:18 · answer #9 · answered by kja63 7 · 0⤊ 0⤋
capicola is a spicy italian ham... usually covered in hot chili spices
2006-10-27 10:35:33 · answer #10 · answered by Blondie 3 · 0⤊ 0⤋