It is a traditional Italian cold cut made from dry-cured whole pork shoulder or neck.
Capocollo is also spelled Capocolla, Capacollo, Cappicola, or Capicola. An Italian ham that is prepared by mixing meat from pork necks (capo or head) and shoulders (collo) with seasonings. It is mildly cured and seasoned with hot or sweet peppers, as well as salt and sugar. Capicola is an Italian luncheon meat. The name is from Coppa, Italian for cured meat (alternatively from capo—head), and collo, the shoulder (and neck) of a pig. The name capocollo comes from capo (head) and collo (neck) of a pig. It is a whole muscle salume, dry cured and, typically, sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes. In its production, capocollo is first lightly seasoned often with red and sometimes white wine, garlic, and a variety of herbs and spices that differ depending on region. The meat is then salted (and was traditionally massaged) and stuffed into a natural casing, and hung for up to six months to cure. Capicola. Capocollo, or coppa, is a traditional Italian cold cut made from dry-cured whole pork shoulder or neck. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig.  Report Abuse. Capicola is an Italian luncheon meat. The name is from Coppa, Italian for cured meat (alternatively from capo—head), and collo, the shoulder (and neck) of a pig. It is esteemed for its taste and is more expensive than most other luncheon meats. Capicola is an Italian luncheon meat. The name is from Coppa, Italian for cured meat (alternatively from capo—head), and collo, the shoulder (and neck) of a pig Sliced sweet capocollo. Capocollo [kapoˈkɔllo] also known as [gaba'goul] (in the United States, cappicola, coppa in Canada, capicollo or capicolla), is a traditional Italian pork cold cut (salume) made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. In its production, capocollo is first lightly seasoned often with red and sometimes white wine, garlic, and a variety of herbs and spices that differ depending on region. The meat is then salted (and was traditionally massaged) and stuffed into a natural casing, and hung for up to six months to cure. Best Answer: From Wikipedia: Capicola is an Italian luncheon meat. The name is from Coppa, Italian for cured meat (alternatively from capo—head), and collo, the shoulder (and neck) of a pig. It is esteemed for its taste and is more expensive than most other luncheon meats. Capicola is an Italian luncheon meat. The name is from Coppa, Italian for cured meat (alternatively from capo—head), and collo, the shoulder (and neck) of a pig. Capocollo di Calabria. In the southern part of Italy what’s “coppa” in the north is called “capocollo”. That’s where the American term “capicola” or “gabagool” comes from. Most of the Italian immigrants to the US were from Southern Italy, bringing with them the term and product “capocollo”.  A true staple in any antipasto or Italian sandwich. We make our Capocollo from the finest cut of pork, the solid muscle between the head (“capo”) and the shoulder (“collo”). It is cured with just the right amount of seasoning and hung to age for up to 4 months. Available in hot and sweet, our Capocollo is lean and finely marbled. 
https://answers.yahoo.com/question/index?qid=20061006161730AAraVwP https://en.wikipedia.org/wiki/Capicola http://www.definitions.net/definition/capicola https://answers.yahoo.com/question/index?qid=20061006161730AAraVwP https://en.wikipedia.org/wiki/Capicola https://answers.yahoo.com/question/index?qid=20061006161730AAraVwP http://curedmeats.blogspot.com/2012/01/capocollo-di-calabria.html http://www.danielefoods.com/catalog/cfCatalog.cfm?c=5
what is capocollo