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An online meat company describes it as follows `The bolar blade comes from the shoulder and is the ideal cut for a beef pot roast. It has a lot of connective tissue that softens and becomes tender when simmered gently for a long period of time.`(www.Meatdirect.co.nz) .
Capicola is called for in most American recipes for an Italian Hoagie or Italian Sub. Made from pork shoulder butt that is brine soaked then cooked, Capicola is seasoned with hot pepper flakes, salt and garlic. Like many Italian Meats, it has a marbled appearance and a rich, bold flavor.Coppa: This famous Italian cut of ham is a salted, seasoned and dry-cured thinly cut pork shoulder or neck.apicola is called for in most American recipes for an Italian Hoagie or Italian Sub. Made from pork shoulder butt that is brine soaked then cooked, Capicola is seasoned with hot pepper flakes, salt and garlic. Like many Italian Meats, it has a marbled appearance and a rich, bold flavor.