Ibérico Pork Coppa
Coppa comes from the muscle group running between the neck and fourth rib — a zone that works just enough to develop deep flavor but not so hard that it toughens up. On an Ibérico pig, that cut is something else entirely. The acorn-finished diet these pigs eat in Spain's dehesa oak forests biochemically changes the fat itself, loading it with oleic acid (the same monounsaturated fat in olive oil), which means the marbling melts at a lower temperature and carries flavor compounds that commodity pork simply can't replicate.
Sourced directly from family-owned farms in Spain, raised crate-free and allowed to live twice as long as industry-standard pigs, this coppa arrives at 1.5–3 lbs and is ready to dry-cure, slow-roast, or slice thin and eat as-is. Origin: Spain. Weight: 1.5–3 lbs. Quantity: 1 package.
Description
Coppa comes from the muscle group running between the neck and fourth rib — a zone that works just enough to develop deep flavor but not so hard that it toughens up. On an Ibérico pig, that cut is something else entirely. The acorn-finished diet these pigs eat in Spain's dehesa oak forests biochemically changes the fat itself, loading it with oleic acid (the same monounsaturated fat in olive oil), which means the marbling melts at a lower temperature and carries flavor compounds that commodity pork simply can't replicate.
Sourced directly from family-owned farms in Spain, raised crate-free and allowed to live twice as long as industry-standard pigs, this coppa arrives at 1.5–3 lbs and is ready to dry-cure, slow-roast, or slice thin and eat as-is. Origin: Spain. Weight: 1.5–3 lbs. Quantity: 1 package.
