| Capocollo, or capicola (Italian pronunciation: [kapoˈkɔllo]) or coppa ([ˈkɔppa]) is a traditional Italian and Swiss pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. 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 used in similar dishes. It is not brined as ham typically is. |
