Capicola, or coppa, is an Italian cold cut (salume). It is made from a piece of pork shoulder, dry-cured whole . The name is from "coppa," Italian for cured meat (alternatively from capo?head), and "collo," the neck (and shoulder) of a pig. It is esteemed for its taste and is more expensive than most other salumi. It is usually sliced thin for antipasto or sandwiches, such as muffulettas and hoagies, as well as some Italian pizzas. Capicola is often incorrectly referred to as a type of ham, probably because it is made from pork meat. However, the technical definition of ham is the thigh and buttocks of any animal (but typically a pig) slaughtered for meat. Ingredients The official ingredients listed in the U.S. Food and Drug Administration's 2005 [LINK: http://www.fsis.usda.gov/OPPDE/larc/Policies/Labeling_Policy_Book_082005_1.pdf] Food Standards and Labeling Policy Book are:

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