It's Capicola Time. A few years ago, my brother-in-law's father taught me how to make home-cured capicola. Made from whole pork loins, it's cured briefly with salt, then seasoned and allowed to hang and age for about 60 days.he name coppa is Italian for nape, while capicola comes from capo—head and collo—neck of a pig. The Neapolitan Italian spelling, 'Capocollo', is derived from Latin, caput collum.