Capicola, also known as capocollo, coppa, gabagool, capicollo and capicollu, is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. The name capocollo comes from capo (“head”) and collo (“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 that are used in similar dishes. However, coppa is not brined as ham typically is. (source)