capicola
Also known as: gabagool, coppa, capocollo
Loading...
Also known as: gabagool, coppa, capocollo
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Capicola is a rich source of complete protein and essential B vitamins like B12 and niacin. However, it is a cured meat that is high in sodium and saturated fat, so it should be consumed in moderation as part of a balanced diet.
Capicola provides approximately 22g of protein per 100g serving. This high protein content is beneficial for muscle maintenance, repair, and overall metabolic health.
Yes, capicola is excellent for keto and low-carb diets. It contains only about 1g of carbohydrates per 100g while providing 19g of fat and 22g of protein, fitting well within ketogenic macros.
Naturally, capicola is gluten-free as it is made from pork shoulder and spices. However, individuals with Celiac disease should check labels for potential cross-contamination or gluten-containing additives used during the curing process.
Capicola has a savory, salty, and slightly smoky flavor. Depending on the variety (sweet or hot), it may have notes of garlic, wine, and paprika, offering a more robust spice profile than traditional ham.
Capicola is most often served thinly sliced and cold in Italian sandwiches or on charcuterie boards. It can also be lightly crisped in a pan to be used as a topping for pizzas, salads, or incorporated into pasta dishes.
Once opened, sliced capicola from the deli counter typically lasts 3 to 5 days in the refrigerator. Vacuum-sealed packages can last several weeks until opened, provided they are kept at or below 40°F (4°C).
capicola is a versatile ingredient found in cuisines around the world. With 260 calories per 100g and 22 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Yes, you can freeze capicola for up to 2-3 months. To maintain quality, wrap it tightly in plastic wrap and place it in a heavy-duty freezer bag to prevent freezer burn, though the texture may become slightly softer upon thawing.
The main difference is the cut of meat; capicola is made from the pork shoulder or neck, while prosciutto is made from the hind leg. Capicola is also typically more heavily seasoned with spices compared to the simple salt-curing of prosciutto.
Yes, like most cured meats, capicola is very high in sodium due to the salting process used for preservation. Those with hypertension or heart health concerns should monitor their portion sizes carefully.
