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Coppa vs. Capocollo — What's the Difference?

Coppa vs. Capocollo — What's the Difference?

Difference Between Coppa and Capocollo

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Coppa

Capicola

Capocollo

Capocollo (Italian pronunciation: [kapoˈkɔllo]) or coppa ([ˈkɔppa]) is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin.

Capocollo

A type of cured pork sausage

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