Capicola vs Soppressata

Capicola and Soppressata are both Italian types of meat and are in very high demand. Salami, which is a general term used for meat, is likely to be comparable with these both. But, Soppressata and Capicola are two different things in the view they are prepared.

Capicola and Soppressata are commonly considered similar, but these are not the same. Meat lovers would likely be able to tell the differences. While they are both pork products and could be considered salami, they are crafted very differently.

What is Capicola meat?

Capicola is also known coppa, capocollo, or gabagool. It is made of either pork shoulder or neck cured in a natural casing. Stuffing into the casing, a large piece of pork will be seasoned with garlic, white or red wine, and various herbs, usually paprika. From there, it is hung up for six months to cure.

It is often slow-roasted and smoked. Capicola is pretty common and can be found in most delis, and it is considered one of the best meats to put on a sandwich. Like soppressata, it is thinly sliced before it’s ready for consumption. Its flavor is slightly spiced and smoky.


Soppressata is technically processed with only lean cuts of pork. This means it’s made of shoulder, filets, thigh, or ham scraps. Once the meat is gathered and cured, it is packed tightly into a thick intestine and tied together with a string. Essentially, it’s a sausage that has been dried and fermented. It has the same shape as salami and has an expiration duration of around 40 days.

Storing soppressata in the refrigerator can extend its lasting duration up to 3 months. It’s often served as an appetizer with cheese and wine to food lovers. In Italian tradition, chili peppers, rosemary, and cinnamon are used to add flavor to this item.

The Difference

These two Italian types of meat are similar in more ways than they are different, but the difference stands out. Most notably, soppressata is aged for a little over a month, and capicola is usually aged for six months. Capicola also uses exclusively the shoulder and sometimes neck of pork. But soppressata can be made from more parts than this, including scraps or filets.

OriginSouthern ItalyNorthern Italy
FlavorRobust and spicyRich and delicate
ProductionHandmade and air-curedDry-cured and marbled
RegionalCalabria, Basilicata, and other partsVaried regional styles across Italy

Soppressata is most commonly served as an appetizer, whereas capicola is usually an addition to a meal, like in a sandwich. They are seasoned differently, too. Soppressata may be seasoned with cinnamon and rosemary, but capicola will be seasoned with wine and paprika.


Capicola and soppressata can both be considered types of salami, which is an umbrella term for any meat that has been processed. Depending on who’s serving it and what the occasion is, they could also be eaten similarly. For example, they both pair nicely with garlic bread.


They are both Italian lumps of meat with slightly spicy flavors and can be found relatively easily in a deli. But, to get the most out of craft meat such as these, shopping small is recommended.


Capicola and Soppressata are two common and different types of sausages. These both are processed and aged differently, as discussed earlier, so the difference in their taste is also clear. Capicola is usually used as sandwich meat, and both can be served for the same purpose. All in all, while they are surely similar, a meat lover will be able to tell the difference. They are both considered very flavorful meats among communities of food lovers.

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