Arturo Sánchez' Coppa Ibérico de Bellota is a unique cured sausage. Made from 100% Iberian pigs fed on acorns and cured for a minimum of 6 months in the fresh mountain air of Guijuelo. Thin slices of this tasty sausage are best savoured with a glass of fine wine. The pork collar or top of the loin, also known as coppa or capocollo, is the muscle running from the neck of the pig to the ribs. This piece has a high fat infiltration, giving it a distinctive marbled appearance. Arturo Sanchez's family has been perfecting the cured Coppa Ibérico preparation and dressing for generations with natural spices and De La Vera Spanish Paprika. Only the best coppa pieces are used in the process, as they must be impeccable.
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