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Capicola is a sort of cured meat that is Italian which is often used just like a lunchmeat on sandwiches or in dishes for example antipasto and pasta.It is distinct from ham that is cured because, while curing, it is coated in either black pepper or hot red pepper powder.The taste of capicola is described as either being warm when red-pepper is employed or sweet when remedied with black pepper.he hot and sweet types of capicola begin with preparing the meat for the aging process. The brine where the meat is placed occasionally includes wine. The salt is wiped away once the first step is finished and the meat is cleaned to eliminate as much salt as feasible clean the area.
Also known as coppa, capicola, or capocollo, capicollo takes its name from the cut of meat that consists of the upper portion of the pigâs neck (collo) and shoulder.The meat is salted and massaged before being stuffed into a natural beef casing. Once the capicollo is inside the casing, grab the top end of the casing and give it a little yank to make sure that the meat moves all the way down. 2  Then tie the loose end of the beef casing with a double knot making sure there is as little air as possible left inside. 3  Cut off the excess butcher twine and beef casing.