Capicola French The spoonable texture begins to

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Capicola French The spoonable texture begins toCapicola (also called Coppa, Cotto, or Gabagool) is made from the prized cut of the neck and shoulder. It is cured for ten days, after which it is then coated in black pepper, fennel seed, coriander, and anise, and slow roasted to produce a tender shoulder ham. Yes, but what to do with it? Well, if you find yourself with some extra capicola at lunchtime, a simple plate with baguette, a bit of cheese, grainy mustard and a glass of something cold is our