Coppa vs. Capocollo — What's the Difference?

Capicola

Capocollo (Italian pronunciation: [kapoˈkɔllo]) or coppa ([ˈkɔppa]) is a traditional Italian and Corsican 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.

A type of cured pork sausage