Capicollo

Capicollo also known as Coppa, is what you might consider to be a cross between Prosciutto and Sausage. Capicollo is a seasoned, cured, and thinly-sliced cold cut of pork taken from the neck or shoulder. Historical records demonstrate that Capicollo has been in production since the early 1800s, but its first origins may go back to somewhere between the 8th and 5th century BC.

Weights vary  between .80lbs - 1.20lbs