Capocollo
Etymology
This cut is typically called capocollo or coppa in much of Italy, Corsica, and southern Switzerland (Ticino and the Grisons). This name is a compound of the words capo ('head') and collo ('neck'). Regional terms include capicollo (Campania and Calabria) and capicollu (Corsica).
Varieties and official status
Four particular varieties (coppa piacentina, capocollo di Calabria, coppa de Corse, and capocollo di Martina Franca) have PDO and PGI (capocollo di Martina Franca) status under the Common Agricultural Policy of European Union law, which ensures that only products genuinely originating in those regions are allowed in commerce as such.
Varieties and official status
Four additional Italian regions produce capocollo, and are not covered under European law, but are designated as prodotti agroalimentari tradizionali (PAT) by the Italian Ministry of Agricultural, Food, and Forestry Policies):
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