Capicola is a type of Italian cured meat made from the shoulder or neck of a pig. It is seasoned with a blend of spices, including black pepper and garlic, and then dry-cured for several months. The result is a flavorful, tender meat that is often sliced thin and served on sandwiches or as part of a charcuterie board. This delicacy is popular in various regions of Italy, with different names and preparation methods. In some areas, it is known as capocollo, while in others, it may be referred to as coppa. Capicola is enjoyed worldwide, especially in Italian-American cuisine.