Capicola Substitute

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Do you need a capicola substitute? Capicola, also known as coppa, is a kind of cured pork that originated in Northern Italy. While this is a fairly specific component, there are a few alternatives accessible if you need to substitute it.

Wine, herbs, and spices like as paprika and garlic are used to season capicola. This mixture is put into a casing and hung for at least six months. Some capicola varieties are also smoked or roasted.

The delicious taste of capicolas is unparalleled to most people. This post will provide various alternatives to capicola that you may try.

What Is Capicola?

Capicola Substitute

Capicola takes its name from the Italian term for a pig’s shoulder, capperi. However, this particular meat is also known as coppa, capocollo, and gabagool. It has a rich, somewhat smokey taste, with some versions being slightly peppery.

Capicola, like prosciutto, may be eaten raw. You may also use it in cooking because of its salty, fatty, salami-like taste. Thin slices of capicola are often served on sandwiches or with cheese on meat platters.

Capicola is available unsmoked, smoked, cooked, or raw. It is a little pricey, but having a backup plan is always a smart idea when money is tight.

There are so many delicious meals you can make with this gently flavored Italian meat. It imparts a smoky, peppery, and delectably fatty taste to any dish. Capicola is great on paninis, pizzas, risottos, and omelets. A crowd-pleaser is chicken breast filled with capicola and cheese.

Capicola Substitute

You may replace capicola with a variety of cured meats. Your alternatives should be tasty and simple to consume, whether fresh or cooked. The following are some excellent capicola substitutes.

1. Bresaola

Bresaola, like capicola, is rubbed with spices and cured for a few months. During curing, it gets an appealing purple, dark crimson hue.

Bresaola is a lean, musty-flavored, nutty meat. It varies from capicola in its leanness and mild flavor. It’s often served with arugula and milky cheeses like goat’s cheese.

Despite the fact that capicola is created from pig and bresaola is made from beef, the latter is a superb capicola alternative.

2. Salami

Salami is a cured meat from Italy produced by combining ground beef, veal, or hog with spices and herbs. After that, the meat is put into a casing and cured to increase its taste. Most people like air-dried and fermented pork salami.

Salami is often savory, spicy, and smoky, while capicola is mostly salty, spicy pork. Salamis have different flavors depending on what spices, herbs, wine, or seasonings are used to prepare them. However, there is a salami variant to suit everyone’s taste.

Salami pairs nicely with a variety of cheeses and is often used in pasta dishes and on pizzas. When selecting salami, keep the fat content and spice level in mind for a satisfying gastronomic experience.

3. Prosciutto

Prosciutto is pig meat produced from the thighs and rear legs. However, in certain regions of the globe, goat or lamb meat is used in the preparation.

Capicola is distinguished from prosciutto by its seasoning with herbs and spices, while prosciutto is salty. The process of curing the meats differs as well. Capicola is air-cured, while prosciutto is dry-cured. Prosciutto has a delicate buttery feel, as does capicola, which is fatty and smokey.

However, prosciutto is a great replacement for capicola in sandwiches, hors d’oeuvres, and antipasto platters. It goes well with wine, cheese (such as burrata), and crackers.

4. Serrano Ham

Serrano ham is a Spanish ham prepared from a white pig’s hind leg. Because of its somewhat salty and sweet taste, it is an excellent alternative for capicola ham.

If you want a low-sodium alternative to capicola, Serrano ham is the way to go. Serrano ham may be used in pizzas, sandwiches, salads, appetizers, and pasta dishes. It has a buttery, creamy taste that goes well with sandwiches.

5. Pancetta

Pancetta is a kind of cured pig belly meat. It has a bacon flavor and may be eaten raw or cooked. Unlike capicola, which has a smokey flavor, pancetta has a salty flavor.

Pancetta’s delightfully rich, salty, spicy taste makes it great for sandwiches. It’s also popular on antipasto plates. It adds a delectable bacon taste to carbonara. Alternatively, sauté it and sprinkle it over salads and soups.


Capicola is a distinctively flavored ham that adds a rich, fatty taste to antipasto platters, pizzas, and sandwiches. Next time you’re searching for a capicola alternative, consider one of our suggestions for the ideal supper.


What deli meat is similar to capicola?

Capicola and prosciutto are both varieties of whole-muscle salumi, which also includes guanciale, pancetta, culatello, speck, and bresaola.

Can I substitute prosciutto for capicola?

Prosciutto may be replaced with dry-cured meats such as Spanish Jamon or other classics like as Culatello, Capicola, or pancetta.

What is the difference between salami and capicola?

Similar to prosciutto and bresaola, capocollo is another whole-muscle aged and cured pork product, as opposed to the sausage-like preparations of salami and soppressata.

Is capicola similar to ham?

Similar to prosciutto and bresaola, capocollo is another whole-muscle aged and cured pork product, as opposed to the sausage-like preparations of salami and soppressata.

What is Subway’s capicola meat?

Capicola, a hand-trimmed, smoked, and slow-roasted cured pork seasoned with traditional Italian spices, black pepper, and paprika, is the star of the show for me!

What are some Italian cold cuts?

Categories Salami.
Guanciale with pancetta.
Meat from a game.

Is capicola like pancetta?

Pancetta is a salt-cured pig belly meat product. It is a member of the same family as mortadella, prosciutto, bresaola, capicola, and the more regularly used meat-cured products that contain pig and beef components, such as pepperoni and Cotto salami.

What’s better prosciutto or capicola?

Coppa or Prosciutto: Which Is Better? Prosciutto is the more popular of the two cured meats owing to its buttery flavor and soft texture, which most people prefer. However, both are common charcuterie board alternatives and are excellent depending on personal taste.

What is capicola also known as?

Capicola (also known as Coppa, Cotto, or Gabagool) is formed from the coveted neck and shoulder cut. It is cured for ten days before being slow-roasted with black pepper, fennel spice, coriander, and anise to make a soft shoulder ham.

What meat does capicola taste like?

Capicola tastes like concentrated salty pork with a hint of spice. The spice combination employed during manufacture determines the spiciness of the meat, since some people want to cover the meat with different peppers.

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