Spicy Capicola
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Spicy capicola is a nutrient-dense source of high-quality protein and essential B vitamins like B12. However, because it is a cured meat, it is relatively high in fat and sodium, so it should be consumed in moderation as part of a balanced diet.
A 100g serving of spicy capicola contains approximately 22g of protein. This high protein content makes it an excellent choice for muscle repair and maintaining satiety throughout the day.
Yes, spicy capicola is very keto-friendly as it contains only 1g of carbohydrates per 100g. Its high fat (21g) and protein content align well with the macronutrient requirements of a ketogenic or low-carb lifestyle.
In its pure form, spicy capicola is naturally gluten-free as it is made from pork shoulder and spices. However, always check the packaging for potential gluten-containing additives or cross-contamination warnings if you have a severe sensitivity.
Spicy capicola has a rich, savory, and salty flavor profile with a distinct kick from red pepper flakes and paprika. It features a tender, buttery texture due to its marbled fat content, similar to a spicy version of prosciutto.
It is most commonly served thinly sliced in Italian sandwiches, paninis, or on charcuterie boards. It also works well as a gourmet pizza topping, chopped into pasta salads, or wrapped around vegetables like asparagus before roasting.
Once opened, sliced spicy capicola should be consumed within 3 to 5 days for the best quality. If it is vacuum-sealed and unopened, it can typically last in the fridge until the manufacturer's expiration date.
Spicy Capicola is a versatile ingredient found in cuisines around the world. With 280 calories per 100g and 22 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →Discover 1 recipes featuring spicy capicola with step-by-step instructions.
Browse recipes →Yes, you can freeze spicy capicola for up to 2 to 3 months. To prevent freezer burn, wrap the meat tightly in plastic wrap and place it in a heavy-duty freezer bag, removing as much air as possible.
No, they are different products. While both are spicy cured meats, capicola is a whole-muscle salume made from the pork neck or shoulder, whereas pepperoni is a sausage made from ground meat stuffed into a casing.
Signs of spoilage include a slimy or sticky texture, a sour or off-putting odor, and visible mold. If the color has faded significantly to a grey or brown hue, it is best to discard the meat.
