WHAT IS IBERICO coppa?
Cabecero iberico is the pork collar or top of the loin, also known in Italian as coppa or capocollo. This is the muscle running from the neck of the pig to the ribs. After the loin, the coppa is the third largest muscle from the Iberico pork. Coppa Iberica is an extremely well marbled pork cut, that lends itself to a variety of cooking methods due to its high level of fat infiltration.
Please note that our cabecero does not include the Presa iberica.
Iberico pork comes from free-range Iberico pigs indigenous to Spain. They live an ideal life rooting for acorns under cork and holm oak trees. Their diet provides a complex flavour and a fat that literally melts in your mouth. The exercise provides the beautiful marbling that distinguishes Iberico pork from any other.
HOW TO COOK IBERICo coppa?
We have customers that use the coppa for sausage making, curing and smoking. It is a great cut that can be cooked like a traditional roast pork shoulder or cut into steaks and cooked on the BBQ.
Coppa is very quick and easy to prepare for roasting. Once fully thawed, season with salt and pepper and place in a hot oven at 200°C for approximately 30 minutes. Please make sure you use a good meat thermometer to ensure it is not overcooked. Roast until its internal temperature is 57°C for medium rare. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavour.
This pork roast will taste like a roast beef! It really is phenomenal in how it tastes. Try one today to find out!
HOW WILL I RECEIVE MY IBERICO COPPA?
You will receive one frozen vac pac of iberico coppa delivered on ice pads. If you are not using the coppa straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM COPPA TO COPPA, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR IBERICO COPPA.
