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Capocollo (Italian: [kapoˈkɔllo]) or
coppa (Italian: [ˈkɔppa]) is an
Italian and
French (Corsica) pork cold cut (salume) made from the dry-cured muscle...
- – dry-cured ham from
South Tyrol,
Italy Culatello Culaccia /
culatta Capocollo, also
known as
coppa or
capicola –
Italian and
French pork cold cut Bresaola...
-
print until 1915 in the
publication Hotel Monthly. Cut of pork
Bondiola Capocollo United States.
Department of the Air
Force (1968). The
Veterinary Technician...
- mozzarella) and
usually Italian cold cuts (typically
meats such as salami,
capocollo and bresaola) or vegetables,
served hot. The
dough used is
either Italian...
- pork sausage)
Kabanos Myśliwska
Liverwurst Prasky Morcilla Salami Alpino Capocollo Finocchiona Italian-style Jewish-style
Pepperoni Soppressata Salchichón...
-
specializing in Italian-style
salumi meats such as salami, prosciutto, and
capocollo.
Fratelli Beretta has
sponsored Italian Serie A side Torino. "Da bottega...
-
Coppa or
COPPA may
refer to:
Capocollo, or coppa, a type of
traditional Italian pork cold cut
Montonico bianco, a
white Italian wine
grape variety grown...
-
American maker of
Italian style foods such as prosciutto, salame, pancetta,
capocollo and sopressata. The
company was
founded in Pascoag,
Rhode Island, by Italian...
-
olive oil, and on
making sausages and cold cuts (soppressata, 'nduja,
capocollo).
Along the
coast fish is cured,
especially swordfish,
sardines (sardelle...
- "explosion" of flavour.
Bombette are
prepared with
selected slices of pork
capocollo (coppa); the
slices of meat are
placed on a
cutting board and usually...
