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Capocollo

Capocollo or coppa is an Italian pork salted meat made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pig shoulder or neck. It is whole-muscle, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham (prosciutto), because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is.

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