As with many types of meat, there are several ways to refer to capocollo, but each term could mean something slightly different. One reason for the variation in names is that many regions in Italy have their own versions of capocollo.  Some regions will stuff the meat into an intestinal casing, use wine in the curing process, and use different spices than other regions. While they are all considered the same type of Italian meat, you may find a slight variation in flavor based on the processing methods.  You may also find another capocollo, referred to as ham-capi or ham capocollo. While this meat is a spiced pork recipe, it is more of a cross between a capocollo and a ham. The ham is spiced and then boiled instead of cured.