Almost every Friday, I order lunch from the best hoagie shop ever. I've had many a hoagie over the years, but nothing compares to this one. Their secret is incredibly fresh Italian meats and cheeses and crazy-delicious South Philly bread.Spicy Tuna, Spicy Turkey and Roast Beef spend the most time in the top rotation. Today I tried something new (for me) on the menu -- Dry Cap and Sharp, as in Dry Cured Capicola and BelGioioso Sharp Provolone.
It was amazing. I knew that capicola was a type of ham but didn't know that it came from a particular part of the pig.
I learned that Capicola, or coppa, is a traditional Calabrian Italian cold cut (salami) made from pork shoulder or neck. The name coppa is Italian for nape (back of the neck), while capocollo comes from capo—head—and collo—neck—of a pig. It is similar to the more widely known cured ham, prosciutto, because they are both pork-derived cold cuts that are used in similar dishes. However, the technical definition of ham is the thigh and buttocks of a pig, whereas capicola is solely meat from the shoulder or neck.
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