Emilia-Romagna meets the Big Easy. Pork Collar is the cut of meat classically used for Italian-style coppa as well as Cajun-style smoked tasso ham, so we decided to combine the two. We cure the pork with tasso ham spices before we smoke and hang it for one month. Slice it thinly as you would any salami, and serve with robust cheeses, pickled vegetables and green olives.