Homemade Italian Capocollo & Soppressata

Capocollo (in the United States, cappicola, coppa in Canada, capicollo or capicolla), or coppa, is a traditional Italian pork cold cut(salume) made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. This cold cut is sometimes called coppa. The name capocollo comes from capo (“head”) and collo (“neck”) of a pig. It is a whole muscle salume, dry cured and, typically, sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes. However, coppa is not brined as ham typically is.

Wikipedia

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