1. Plural of capicolla; a cured Italian pork meat made from the neck or shoulder, typically sliced thin and served as a cold cut or in sandwiches.
Usage: Also spelled 'capicola' or 'coppa'; Common in Italian and Italian-American cuisine; Often used in deli sandwiches and charcuterie boards

Examples

• The deli counter offered several varieties of capicollas from different Italian regions.
• She ordered a sandwich with capicollas, provolone, and roasted peppers.
• The charcuterie board featured prosciutto, capicollas, and fresh mozzarella.
• These capicollas are aged for several months to develop their rich flavor.
• The butcher recommended the spicy capicollas for those who enjoy bold flavors.