Capicola is a tasty Italian deli meat made from pork, and it has a special place in our hearts (and sandwiches!).
Also known as “gabagool” in Italian-American slang, it’s packed with flavor that makes your taste buds sing.
This article digs into its background, taste profiles, and how to pronounce it without sounding like you just stepped off the boat.
We promise to keep it fun and informative, so you can impress your friends next time you hit the deli.
Get ready for all the essentials on capicola and learn how to elevate your next meal!
We think you’ll love discovering this delicious addition to your lineup of meats.
What is Capicola?
Capicola is one tasty treat we just can’t overlook. It’s a dry-cured meat that has a connection to all our favorites like ham and prosciutto. The name comes from Italian words “capo” and “colla,” which basically refer to the pig’s neck.
This cut of meat gets a thorough dry cure, seasoned with a mix of wine, garlic, and spices. After about six months of drying, it’s ready for us to enjoy! When it’s sliced thin, capicola shines as a star ingredient in Italian hoagies, especially in Philadelphia.
You can also find it chillin’ at deli counters everywhere across the U.S. It adds a delightful flavor to sandwiches, charcuterie boards, or even just enjoyed straight from the package. Give it a try, and we’re sure you’ll agree it’s a cut above!
Taste and Spiciness of Capicola
According Cozymeal, capicola has a long list of spices in its recipe. The intense flavors from these ingredients are what make it so special. As a result, the taste is quite unique, with hints of garlic and wine that aren’t shy about coming through.
Capicola is pretty much the cool cousin of deli meats, and we’re all about it. Its taste has a lot in common with prosciutto, thanks to that dry curing process. The meat gets a salty flavour that changes based on the spice blend used.
Some versions come with a cheeky rub of paprika before curing, giving them a little extra kick. It’s like having a party in your mouth, but without the hangover.
Capicola mixes well into sandwiches or stands out on charcuterie boards. You can feel fancy just slicing into it, and we promise you’ll enjoy every bite.
The Evolution of “Gabagool”
For anyone who isn’t Italian-American, the term “gabagool” may sound like a new dance move.
But here’s a fun little tidbit: in Italy, that meaty goodness is known as “capocollo” or “capicola.”
In the Neapolitan dialect, they call it “capecuello.”
As Italian immigrants made their way to the U.S. in the 19th and 20th centuries, they brought this tasty treat along.
The name transformed through the years, picking up some flair along the way.
We’ve seen it evolve into “capacuello,” “cabacuello,” “gabaguello,” and “gabaguell.”
Finally, it landed on the iconic “gabagool.”
It’s hilarious to think about how a simple name has morphed into something so fun to say and so delicious to eat.
Every time we grab some, we can’t help but smile at its journey!
Pronunciation of Capicola
Pronouncing “capicola” can feel like a bit of a tongue twister. It’s pronounced “ka-pi-Ko-la.” This might roll off the tongue nicely after a glass of wine!
However, you’ll often hear folks skip the proper pronunciation and go for “gabagool.”
This catchy term has made a name for itself, especially in Italian-American communities. It’s fun to say and reflects the playful way food culture evolves over time.
Both names refer to the same delicious deli meat, so don’t stress over which one to use.
Next time you order capicola, just remember most people probably know what you mean, whether you say it the classic way or stick with the slang.
In the end, it’s all about enjoying the food, isn’t it?
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.