Also known as “gabagool”?
I discovered this at our town’s best deli counter and this stuff is good!
If you don’t know, it’s smoked pork shoulder that comes in hot and sweet varieties. I like the hot so much, I haven’t got around to trying the sweet.
I eat it alone or with provolone with some olive oil poured over. Of course, it makes fantasic sandwiches.
Anybody know any other ways to enjoy capicola?
Love the stuff! I’ve had it mostly in sandwiches, but I can see adding it to an antipasto plate. I didn’t know it came in varieties, though.
Growing up Italian-American, I’ve had it all my life, in sandwiches and just rolled up and eaten like finger food. Personally, it’s a bit too fatty for my taste, but still good.
Was raised in the Italian parish in Manayunk, a section of Philadelphia. Loves me the capicola (pronounced gabba-gool, where I come from, as you noted). No hoagie is complete without it.
Try some prosciutto and soppressata, while you’re at it.
On this coast, we can get it hot and dry, or sweet and “wet”.
I take a few slices of the hot and dry and add some smoked provolone. Roll it up, and BAM!
Ah yes, I love this! It’s second only to prosciutto as the king of all deli meats.
Love it. Even got the kids hooked on it.
Next up - prosciutto & mellon.
Capicola is one of the greatest things David Chase ever did for me.
The best pizza I ever ate had capicola ham, feta cheese and black olives on it.
Oooo, I love capicola. My SO loves the prosciutto, but that is way too strong for me. The capicola though is just right.
Oh, I think soppressata is the BEST of the Italian deli meats, but capicola is nifty, too.