Capocollo

Also know as hot coppa, it is made from the neck meat of the pig, cured with aromatic herbs and spices, which develop and intensify as the meat ages to produce a great heat with a strong pork flavor. Capocollo is traditionally found in the regions of Campania, Emilio Romagna, and Umbria. Includes: One Capocollo, unsliced, approximately 1 pound.