From Wikipedia: Capicollo, Capocollo, Capicola, or coppa, is a traditional Irpinian/Neapolitan/Italian cold cut (salume) made from pork shoulder or neck and dry-cured whole. The name coppa is Italian for nape, while capicola comes from capo—head and collo—neck of a pig. The Irpinian Italian spelling, "'Capocollo'", is derived from Latin, "caput collum". It is similar to the more widely known cured ham, Prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes. However, the technical definition of ham is the thigh and buttocks of a pig (or boar) slaughtered for meat, whereas Capicola is solely meat from the shoulder or neck.
The Capicollo of Mario Carrabs is a special product that meets the basic rules of tradition innovating and presenting it with a new look.
You can find Mario's capocollo here: 
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