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Capicola - Capocollo aka Gabagool , made from the dry-cured muscle running from the neck to the 4th or 5th rib of the [pork shoulder] or neck. It is a whole-muscle , dry cured, typically sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived [cold cuts] used in similar dishes. It is not brined as ham typically is.. In layman's terms it's just a spicy Italian ham made From [the shoulder] and lions of pigs .🐷 It goes great on a cold cut sub sandwich .
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