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Capocollo [1] (Italian: [kapoˈkɔllo]) [2] or coppa (Italian:) [2] is an Italian and French pork salume made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck.
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Only produced in experiments on a per-atom basis. [73] Most stable known isotope has half-life of 8 seconds. 110: Ds: Darmstadtium (34.8) 0: Not traded. Only produced in experiments on a per-atom basis. [73] Most stable known isotope has half-life of 9.6 seconds. 111: Rg: Roentgenium (28.7) 0: Not traded. Only produced in experiments on a per ...
Capicola is made using a prime cut of pork from the neck and shoulder. The recipes for gabagool (aka capicola) vary, but the general process involves seasoning the meat and then curing for up to ...
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The "unit price" tells you the cost per pound, quart, or other unit of weight or volume of a food package. It is usually posted on the shelf below the food. The shelf tag shows the total price (item price) and price per unit (unit price) for the food item.
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As an Italian I would say "capocollo" but for sure coppa is also ok (but it means other things, that's way I prefer capocollo). I am not googling to pick one or the other according to the most common or reliable source. In any case capicola sounds weird and the page should be moved.--Alexmar983 08:24, 22 September 2016 (UTC)