Coppa — also called capocollo or capicola — is Italian dry-cured pork made from the single long muscle of the pig's neck and shoulder (Sus scrofa domesticus). Seasoned, cased and air-dried whole rather than ground, it slices into rosy ovals marbled with soft ribbons of fat and eats sweet, mellow and deeply savoury, richer and more tender than the leaner prosciutto. The name comes from capo (head) and collo (neck), the cut it is made from.