A commonly available, spicy salami originally from Calabria but now found in Basilicata, Puglia and Umbria. It is made from the shoulder and neck meat of pork, boned, pressed and matured in saltpeter inside a pig's bladder with sugar, spices including nutmeg, wine and black pepper. It is dried for about two months after which it may be smoked or preserved in olive oil. It is cheaper, darker, and fattier, than prosciutto and similar to pancetta. In Calabria and Tuscany it is called capocollo and coppa further north.

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