Capicola, or coppa, is a traditional Neapolitan Italian cold cut (salume) made from pork shoulder or neck, and dry-cured whole. The name coppa is Italian for nape, while capicola comes from capo head and colloneck of a pig. The Italian spelling, 'Capocollo', is derived from Latin, caput collum. It is similar to the more widely known cured ham, prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes. However, the technical definition of ham is the thigh and buttocks of a pig (or boar) slaughtered for meat, whereas capicola is solely meat from the shoulder or neck.