Hi guys. I'm new here and I want to try my hand at capicola/coppa. After looking all over the internet I'm turning to you guys to help me out since I cant find the answer elsewhere. So I went out and bought a whole boneless pork butt that weighs about 10 pounds. I'm curious if I can cure/age the whole thing and still come out with something darn close to capicola, which I understand is made from just the "coppa" muscle cut out of the butt. Mostly I would rather do it this way because for one I'm not really confident in cutting out the coppa muscle and two I don't really have a use for the rest of the butt. I bought the butt for this purpose alone and getting a maybe 3 pound piece of meat out of it to make capicola leaves me with a lot of leftover meat that I now need to make something else out of. I don't really care if technically I could call it capicola/coppa as long as it will turn out essentially the same. Any opinions?