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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) .
The authentic type of meat that is used to make capicola is either the shoulder or the neck of a pig, although non-traditional recipes sometimes use leaner cuts of meat for the sake of convenience.The meat from these areas is used because it is particularly tender and because of the fat content.he authentic type of meat that is used to make capicola is either the shoulder or the neck of a pig, although non-traditional recipes sometimes use leaner cuts of meat for the sake of convenience.