Capocollo (Italian: [kapoˈkɔllo]) or coppa (Italian: [ˈkɔppa, ˈkoppa]) is an Italian pork 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 thinly.
Capocollo (Italian: [kapoˈkɔllo]) or coppa (Italian: [ˈkɔppa, ˈkoppa]) is an Italian pork 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 thinly.
Source: Wikipedia "Capocollo" · CC BY-SA 4.0
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