Italian Sub Meats Explained: Mortadella, Capicola, Salami and More
The Italian sub is a sandwich-shop classic from Boston to Philadelphia: a long roll layered with thin-sliced cured meats, sharp provolone, crisp vegetables and a splash of oil and vinegar. But what exactly are all those meats? If you have ever looked at "mortadella, capicola, soppressata" on a menu and wondered what you were ordering, this guide breaks it down.
We will cover each of the classic Italian sub meats, the cheese and toppings that complete the sandwich, and the regional names you might hear around New England.
What Is an Italian Sub?
An Italian sub (also called a hoagie, hero or grinder depending on where you are) is a cold sandwich built on a long roll with a combination of Italian and Italian-American cured meats. It is usually finished with provolone cheese, lettuce, tomato, onion, pickles or peppers, oregano and an oil-and-vinegar dressing. The magic is in the layers: several different meats, each thinly sliced, give every bite a mix of flavors.
The Classic Italian Sub Meats
Mortadella
Mortadella comes from Bologna, in northern Italy. It is a large, smooth cooked sausage made from finely ground pork, studded with small cubes of pork fat and seasoned with spices such as black pepper; some versions include pistachios. Sliced thin, it is silky, mild and slightly sweet. American bologna is a descendant of mortadella, but the original has a richer, more aromatic flavor. "Mortadella Bologna" is protected in the EU with a geographical indication.
Capicola (Capocollo or Coppa)
Capicola is a whole-muscle cured meat made from the neck and shoulder of the pig – the name combines the Italian words for "head" and "neck". The meat is seasoned, often with wine, garlic and spices, then dry-cured. "Hot" capicola is coated with red pepper for a gentle heat. In Italian-American slang it is famously pronounced "gabagool". It is tender, marbled and deeply savory.
Genoa salami
Salami is a family of fermented, air-dried sausages. Genoa salami, a mainstay of American delis, is made mostly from pork, seasoned with garlic, black pepper and often wine. It is tangy, garlicky and firm, with visible specks of fat.
Soppressata
Soppressata is a dry-cured salami from southern Italy, particularly associated with Calabria, Basilicata and Apulia. Traditionally the sausages are pressed during curing, which gives them a slightly flattened shape. The grind is coarser than Genoa salami and many versions are spiced with hot pepper.
Pepperoni
Pepperoni is an Italian-American creation rather than a traditional Italian meat. It is a cured sausage, usually of pork and beef, seasoned with paprika and chili, which gives it its red color and mild heat. It is best known as America's favorite pizza topping, but it adds a welcome kick to an Italian sub too.
Prosciutto and ham
Some Italian subs also include prosciutto (a delicate dry-cured ham) or cooked ham. They add a mellow, salty sweetness that balances spicier meats.
Quick Guide to the Meats
| Meat | Type | Flavor |
|---|---|---|
| Mortadella | Cooked pork sausage | Mild, silky, lightly spiced |
| Capicola | Dry-cured whole muscle | Rich, savory, sometimes spicy |
| Genoa salami | Fermented, dried sausage | Tangy, garlicky |
| Soppressata | Pressed dry-cured salami | Coarse, robust, often spicy |
| Pepperoni | Cured, spiced sausage | Smoky, peppery, mild heat |
The Cheese: Provolone
Provolone is the classic cheese for an Italian sub. Mild provolone is smooth and buttery; sharp (aged) provolone has a stronger, tangier flavor that stands up to the cured meats. Its firm texture also slices thin and holds the sandwich together.
The Toppings That Complete It
- Lettuce, tomato and onion for freshness and crunch.
- Pickles or hot peppers for acidity and heat.
- Oil and vinegar – the essential dressing that ties everything together.
- Oregano, salt and pepper for an herby Italian finish.
- Mayo – optional and hotly debated, but plenty of people love it.
The bread matters as much as the fillings: a good sub roll should be soft enough to bite through easily but sturdy enough to hold the oil and vinegar without falling apart.
Sub, Hoagie, Hero, Grinder or Spuckie?
The same sandwich goes by many names across the Northeast:
- Sub – the most common term in much of New England and across the country.
- Hoagie – the Philadelphia name.
- Hero – popular in New York City.
- Grinder – heard in parts of New England, often for hot, toasted subs.
- Spuckie – an old Boston term, especially in Italian-American neighborhoods, taken from a type of Italian roll.
Rustic Pizza's Italian Sub
Our Italian Sub is built in the classic style with mortadella, salami, hot capicola, soppressata and pepperoni, topped with provolone, lettuce, tomato, onions, pickles, mayo, oregano and oil and vinegar. You will find it alongside our other hot and cold subs on the menu.
Love those flavors on pizza too? Our Italian Pizza brings mortadella, salami, hot capicola, soppressata and pepperoni together on red sauce with oregano, and the Antipasto Salad tops crisp greens with salami, mortadella, hot capicola and provolone.
Tips for the Perfect Italian Sub
- Eat it fresh. Oil and vinegar gradually soften the bread, so enjoy it soon after it is made.
- Order extra dressing on the side if you are taking it to go.
- Add hot peppers if you like a little heat to cut through the rich meats.
- Pair it with a side. Chips, fries or a simple salad make it a full meal – see our side dish ideas.
Frequently Asked Questions
Is an Italian sub served hot or cold?
Traditionally cold. Some shops toast the roll or warm the meats, but the classic version is a cold sandwich.
What is the difference between salami and soppressata?
Soppressata is a type of salami. It is usually coarser, often spicier and traditionally pressed, giving it a flatter shape.
What does "gabagool" mean?
It is an Italian-American pronunciation of capocollo – the same meat as capicola.
Conclusion
An Italian sub is more than the sum of its parts. Mild mortadella, rich capicola, garlicky salami, robust soppressata and peppery pepperoni each add their own note, while provolone, crisp vegetables and oil and vinegar bring harmony. If you are craving one, the Rustic Pizza Italian Sub is ready when you are. Prefer a hot sub? Read our guide to the steak bomb and steak and cheese.
