Capacolla is a cured sausage
(similar to a salami), originating in the region of Calabria
Boneless pork shoulder butt is the only meat used. The pork is marinated in wine or vinegar. The sausage is seasoned with sweet capsicum or bell peppers, finely chopped chilli, paprika, salt and sugar. The mixture is is forced into a strong casing and is mildly cured and air dried.
Capacolla is a popular pizza topping when finely sliced, and is often served as antipasto.
research sources include 'The Art of Regional Italian Cooking' (1963), by Maria Lo Pinto, the National Hot Dog and Sausage Council, and various pizzerias and restaurants who have published their menus on the web