On Wed, 15 Sep 2010 19:26:55 -0500, Lou Decruss
> wrote:

>On Wed, 15 Sep 2010 16:26:33 +0200, "ViLco" > wrote:
>
>>Lou Decruss wrote:
>>
>>>> I cook it only when it's near the end, about one inch thick: then I
>>>> grate it as fine as I can, and use it as the salty and savoury part
>>>> of a meat sauce.
>>
>>> Vilco, Is capicollo anything like sopresetta?
>>
>>Soppressata is made of ground meat, while capicollo is made of a whole cut.
>>And sopressata tends to inherit a higher quantity of spices since they're
>>ground in it, and not just rubbed over a whole piece of meat.
>
>Thanks Vilco. I make a salad that has soppresetta in it but it looks
>like capicollo might be softer. I'll get some and see.

Foist yoose gots to spell it correctly... sopressata is a type of
fermented salami: http://en.wikipedia.org/wiki/Sopressata

http://en.wikipedia.org/wiki/Capicola