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A cold cut meat or [luncheon meat], usually a cross between a salami and ham, made primarily of fat trimmed pork butts,even though there is fat marbleing, and usually pepper seasoned and slow cooked. Other [derivative] of the word is capicolla, capicol, capigollo, capigoal.....all these [derivatives] are more pronunciations by different regions in Italy and Sicily, then they are of the true spelled forms.
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