Capocollo (in English, capicollo or capicolla), or coppa, is a traditional Italian cold cut (salume) made from dry-cured whole pork shoulder or neck. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig. The Italian spelling, “capocollo'”, is derived from Latin, “caput collum”. 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, the technical definition of ham is the thigh and buttocks of a pig (or boar) slaughtered for meat, whereas capocollo is solely meat from the shoulder or neck. It is typical of the area of Martina Franca, in the province of Taranto.
