Widespread in many Italian regions, Capocollo or Coppa, is a cured meat, made from the upper portion of the pig's neck and part of the shoulder, a pork joint that is known precisely by the name of Capocollo. It is a fine cut of meat that is appreciated in particular for its high lipid content and its homogeneous grain.
Finocchiona is a typical Tuscan seasoned sausage. It is made out of pork, specifically belly of pork and shoulder of pork. It owes its name to the characteristic fennel seeds with which it is flavored.
Pancetta is a cured meat made out of pork belly. In the past it was considered the a half way house between seasoning and an actual cured meat. Today it is enjoyed as a cured meat in its own right. In Italy it is served in a number of ways: raw, cooked, matured, rolled, or slatted
Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón