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Capocollo (Italian: [kapoˈkɔllo]) or coppa (Italian: [ˈkɔppa, ˈkoppa]) is an Italian pork salume made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is.