\" \" Capicola, or capocollo, is an Italian cold cut traditionally made from the cured muscle of the neck and shoulder of the pig. Capicola – which is also referred to as capocollo and coppa – is made from pork shoulder. You take some pork shoulder, then add salt and various spices, such as coriander, fennel, cinnamon, nutmeg, cloves or paprika. Once you've seasoned the pork shoulder, place the meat in a natural casing, then tie it up and hang it to dry, preferably for about three months. The cured meat has a high fat content and is exceptionally salty.