Capocollo

Capocollo

Alternative names	Capicollo (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ossocollo (Veneto and Friuli-Venezia Giulia), finocchiata (Siena), coppa di collo (Romagna), capocollo or corpolongo (northern Lazio and central-southern Umbria), lonza (central-southern Lazio) or lonzino (Marche and Abruzzo), scamerita or scalmarita (northern Umbria and Tuscany), capicollu (Corsica)
Place of origin	Italy France
Region or state	Emilia-Romagna Apulia Calabria Basilicata Lazio Tuscany Umbria Marche Campania Molise Abruzzo Veneto Sardinia
Media: Capocollo

Capocollo^[1] (Italian: [kapoˈkɔllo])^[2] or coppa (Italian: [ˈkɔppa])^[3] is a traditional Italian and French (Corsica) 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.