Licini Hot Cappicola 3lb

Cappicola — capocollo, coppa, and in a New Jersey deli, gabagool. Whole pork neck, dry-cured in one piece, netted and tied, then rolled in cayenne, red pepper and paprika so the rim of every slice comes out red. Licini Bros have been making it in Union City since the family arrived there.

• Whole muscle, netted — weighed at the counter
• Hot: coated with cayenne, red peppers and paprika
• Pork, salt and spice. Nothing else.
• Made in Union City, New Jersey, under USDA inspection

Eating it

Shave it as thin as you can — whole-muscle cured pork is at its best almost translucent, and thick slices turn it chewy. On a roll with provolone and roasted peppers, or on a board with the salamis where the marbling is the point.

Ingredients

Pork, salt, dextrose, spices, sodium nitrate, sodium erythorbate, sodium nitrite. Coated with cayenne, red peppers and paprika.

Allergens

No allergens are declared on the pack.

Keeping it

The label says keep refrigerated, and that is where it belongs at home. Once cut, wrap the face; the cut surface darkens, which is normal for a dry-cured muscle.

Made in the USA by Licini Bros. Provisions, Union City, New Jersey.