Capicola is what charcuterie professionals call a "primal." That means it's one cut of meat, left whole, not a ground-up collection of different parts like salami.

In this case, the cut is a particular shoulder muscle that Cristiano Creminelli makes in his traditional Piedmont style: rubbed with salt and cloves, then slow roasted. What you get is pork like no other, an ultra-tender, aromatic shoulder ham that, sliced thin, is a stunning addition to an anti-pasto plate. It also makes one hell of a ham sandwich.