Cured Meat | Keto Carnivore Gluten Free

Capicola

Sus scrofa domesticus (pork shoulder/neck) Allergen-Free
Capicola

Sourcing & Taxonomy

  • Family Suidae
  • Primary Cuisine Italian
  • Seasonality Year-Round
  • Source Pork (Shoulder/Neck)

The Forktionary Angle

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Definition

A traditional Italian dry-cured sausage made from the pork shoulder or neck, seasoned and aged, prized for its delicate marbling and rich, spicy flavor.

Sensory Profile

TasteSavory,Salty,Spicy,Umami
TextureTender,Silky,Chewy
AromaPorky,Spicy,Aged
AcidityLow

Technical Metrics

Nutrition Facts

Per 28g
Calories250 kcal
Total Fat17 g
Saturated Fat6.5 g
Trans Fat0 g
Cholesterol70 mg
Protein25 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium10 mg
Iron1.5 mg
Potassium300 mg

Chef’s Secret

For best flavor, allow capicola to come to room temperature for 15-20 minutes before serving to let the fats soften and release their aromas.

Substitutions

Best Match

Prosciutto

1:1

Similar salty, savory profile, often less spicy, good for charcuterie.

Salami (hard)

1:1

Spicy, cured, often firmer texture, good for sandwiches.

Pancetta (thinly sliced)

1:1

Cured pork belly, fattier, less spiced, can be cooked crispy.

Soppressata

1:1

Another Italian dry-cured sausage, similar spice and texture profile.

Buying Guide

Purchase from reputable delis or pre-packaged slices. Store tightly wrapped in the refrigerator.

Flavor Pairings

Charcuterie boards sandwiches (e.g. muffuletta) antipasti pizza salads.

Recipes Using Capicola

Bears Style Sub image 177
Meat Occasion Holiday Event Finger Food

Bears Style Sub

Fuel your Chicago Bears game day with this epic sub! Inspired by playoff noshing, this recipe features a hearty blend of salami, mortadella, hot capicola, and provolone, layered with crisp lettuce, juicy tomatoes, and sharp onions. A zesty homemade dressing ties it all together. Easy to make in under 15 minutes!

See Complete Recipe