coppa

Capocolla, capocollo, capicollo or capicola or often simply coppa—however you call it, it's a dry cured salame made from the 'head to neck' of the pig, and sometimes with with bits of shoulder. Before drying, the meat is seasoned with lots of spices (every place has their own recipe) and salted, stuffed in a casing and cured for up to six months. You might remember it from the television series, The Soporanos. A big one is a coppone.

In Friuli they make ossocolo, cured pork neck with cloves and cinnamon, similar to the Venetian version; in southern Lazio, Abruzzo and the Marche it's called lonzino; in northern Lazio, lonza.

The same choice pork cuts used to make coppa may also be uncured, and roasted or grilled as a main course: ie coppa arrosta or bistecche di coppa.