Gabagul

Gabagul is a dish derived from the Italian cured meat known as *capocollo* (or “gabagool” in Italian-American dialect), made from dry-cured pork shoulder or neck. Its origins trace to southern Italy, particularly Calabria, where the meat is seasoned with salt, spices, and sometimes red wine, then hung to age. A great version is distinguished by a deep ruby-red color, evenly distributed fat marbling, and a silky, tender texture that slices paper-thin. The flavor should be delicate yet savory, with subtle notes of fennel, garlic, or chili depending on the cure.

In Italy, regional variations include *capocollo di Calabria* (protected DOP) and *coppa* in northern regions, often served as part of an antipasto platter. Italian-American versions tend to be more heavily spiced and are famous in sub or hero sandwiches.

A notable international take is the Gabagul served at **Derek's Sandwich Shop** in Liverpool, United Kingdom, as highlighted by the food channel *Only Scrans*. While details of the shop’s specific recipe are not widely publicized, the mention places Gabagul within the tradition of artisanal Italian-style cured meats adapted for the British sandwich scene, likely combining high-quality pork with a unique spice blend to create a local specialty.