Learn everything about Cappacuolo meat, its origens, and history, the art of making, flavor profile, culinary uses, as well as nutrition profile.

For Italian food lovers, have you heard of Capacola or Capocollo or Capicola? “What is that?” you ask. On the Gas tells you about this less-known Italian sandwich made with pork. We did our research, even experimented with substitutes (none of which come close). Our guide shows you easy to follow directions on how to prepare the pork for this delicious meal, including the best cuts to use for our recipe. Choose drying, baking or cooking to see which you enjoy the most. Download recipes…

Homemade capicola - My step-by-step guide on how to make delicious, buttery capicola at home. You won't believe you made this yourself!

Capicolli or capicollo is an Italian specialty that is currently in vogue in kitchens. This variety of charcuterie is obtained from a whole muscle of marinated pork shoulder in a mixture of spices, which is then cooked slowly in the traditional way. With this ingredient, we can prepare different recipes adapted to all budgets and […]

If you've watched your share of Sopranos episodes, you've probably heard about a magical meat: gabagool. It's actually called capicola, and it's delicious.

With the increasing popularity of charcuterie boards, it’s no longer surprising that people are doing all they can to get to know the food items found on them

Chicken with Capicola and White Wine & Butter Sauce ~easy & impressive chicken in white wine sauce ~ perfect for a weekday or weekend dinner.

Capicola is an Italian cured meat that comes from a pig's shoulder. It's thinly sliced like prosciutto, but has its own distinct flavor.

Crafted with passion, using the highest standards and traditional techniques offering distinctive tastes across any recipe. Find everything from the classics and unique twists on traditional recipes to ethnic-inspired pleasers.

Capicola to Italians, capocollo to Americans, capicolla to Canadians, “gabagoul” to Tony Soprano — whatever you call it, capicola is made from the neck of the pig, coppa, prized for its perfect ratio of 30 percent fat to 70 percent lean, making the meat moist and tender. At Olympic Provisions, it’s cured for 10 days, then coated in black pepper, fennel seed, coriander, and anise and slow-roasted to produce a tender ham. (We have also included two other options if you want to mix it up.) If…