Capocollo:
An Italian sausage made from pork shoulder and flavored with sweet red peppers. It is pressed (rather than chopped), put into casings, and air dried. It is a specialty of the Parma region of Italy.
Capon: ...
Capocollo (It.): of all the numerous traditional salami products of which Italy may justly boast, capocollo deserves a special place of honor.
Bondiola or bondeina A kind of capocollo (see entry following). A large, round sausage from the Polesine area of the southern Veneto, this is a stuffed ox intestine or pig's bladder made with coarsely ground pork, beef, red wine, salt, ...
capocolla = capicola = capacollo = capacola = capocollo = capacolla Notes: Italian in origin, this is a sometimes spicy dry-cured pork shoulder. Substitutes: prosciutto OR bresaola ...
search
Bread pudding. Usually served during Lent and Holy Week (Easter). Capocollo ...
 See also: Slice, Flavor, Pepper, Smoke, Bacon
  
|
RSS
