Capicola, also known as coppa, capocollo, or cappacuolo, is a type of Italian cured meat made from the neck and shoulder of a pig. It is a whole-muscle salume that is dry-cured and typically sliced very thin. Capicola is similar to prosciutto, another popular Italian cured meat, but it is made from a different part of the pig. Capicola is cured for ten days and then coated in black pepper, fennel seed, coriander, and anise before being slow-roasted to produce a tender shoulder ham. Capicola has a slightly spicy flavor and marbled texture, making it a great addition to pasta dishes, pizzas, and antipasto platters. Capicola is high in protein, iron, and vitamin B12, but it should be consumed in moderation due to its high sodium content.