Arturo Sánchez' Coppa Ibérico de Bellota is a unique cured sausage made from 100% Iberian pigs that have been fed on acorns. The curing process takes a minimum of 6 months in the fresh mountain air of Guijuelo. This traditional method results in a distinctive marbled appearance due to the high fat infiltration. The sausage is made from the pork collar or top of the loin, also known as the coppa or capocollo. Arturo Sanchez's family has been perfecting the preparation and dressing of this cured Coppa Ibérico for generations, using natural spices and De La Vera Spanish Paprika. Only the best pieces of coppa are used in the process, ensuring impeccable quality. Thin slices of this tasty sausage are best savored with a glass of fine wine.
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