What type of meat is Hot Capicola primarily made from?

Hot Capicola is primarily made from pork. This dry-cured meat comes from the shoulder or neck of the pig, which is seasoned, cured, and then often smoked or cooked. Its unique flavor profile is a result of the specific spices and curing processes used, which typically include red pepper and garlic, giving it a spicy kick.

The preparation of Hot Capicola requires careful attention to detail, from the selection of quality pork to the precise curing time, making the use of pork not just traditional but essential to the characteristics that define Hot Capicola. This variety of salami is particularly popular in Italian cuisine and is frequently used in sandwiches or as part of a charcuterie board, showcasing the versatility and depth of flavor that pork can provide in cured meats.