Bondiola is the traditional name in Argentina. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.
Adjacent and partially overlapping anatomy — bondiola sits between the upper shoulder and the neck/collar. Pork neck (échine / coppa di maiale) is the more strictly neck-and-collar cut; bondiola extends slightly further down into the shoulder.
Same anatomical primal — Boston butt and bondiola both come from the upper shoulder area of the pig. Boston butt is the US slow-smoke/pulled-pork tradition; bondiola is the Argentine parrilla / Italian-charcuterie tradition. Same cut, different traditions.