Like so many Italian foods, the preparation of the salume "coppa" varies regionally. But the version that is most familiar to Americans who grew up in the same corner of America that I grew up in is Neapolitan capicola . In the New York metro area, capicola (or, as the pro-shoot and mutzah-rell eating goom-bahs say gabba-gool) is a ubiquitous offering in salumeria and Italian delis.
Unlike prosciutto and other whole muscle cured products, capicola is not terribly expensive because it does not take very long to age and, more significantly I think, it is made from the muscles that run along the neck between the head and the beginning of the rib eye behind the foreleg. This region in the hogs musculature is not generally considered to be great for cooking (Which is not to say that it is not good to cook; it is!) because it contains lots of tough connective tissue. However, because the coppa or neck muscles gets lots of exercise, they are rich in oxygen carrying serum protein myoglobin which renders the meat dark red and very flavorful. So, the coppa makes great salsicce (fresh sausage) and salumi.
The coppa I began making two weeks ago was done on a purely experimental basis. No matter how it turns out, I doubt I will make it for retail sale, although I'm sure I will make it again.