Iberico Coppa, a delicious and versatile food item, is derived from the collar or top of the loin of the Iberico pig. This muscle, located between the neck and the ribs, is the third largest muscle in Iberico pork. Iberico pork is renowned for its high marbling and rich, complex flavor, which comes from the free-range pigs' diet of acorns and holm oak trees, and their natural exercise. Our Iberico coppa does not include the Presa iberica. This versatile cut can be used for sausage making, curing, smoking, or cooked like a traditional roast pork shoulder. Enjoy the exquisite taste of Iberico pork in various dishes.
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