Coppa

coppa.jpg
coppa.jpg

Coppa

from 10.00

Coppa is made from a whole muscle on the pig that is located behind the head at the top of the shoulder. It is a versatile cut with wonderful marbling that works great for grilling, roasting, braising, and of course dry curing. You'll see it in sold in restaurants and butcher shops as pork collar.

We cure our Coppa for two weeks with salt, sugar, crushed red pepper, and garlic. After curing, we stuff the Coppa into a large beef casing and then dry it for more than four months. When finished, Coppa is meaty and rich with luscious and soft fat marbled throughout.

 

Photo Credit Ashley Sears Photography

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