Capocollo

Capocollo or coppa ( Italian: [ˈkɔppa]) 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 thinly. 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. This cut is typically called capocollo or coppa in much of Italy, Corsica and southern Switzerland (Ticino and the Grisons). This name is a compound of the words capo ('head') and collo ('neck'). Regional terms include capicollo (Campania and Calabria) and capicollu (Corsica).

Source: Wikipedia