Coppa is the triangular-shaped piece found after the loin in the cranial area, it shares the same muscles as the loin (longissimus, lumbar and thoracic), although only the portions into which it is inserted. This piece also includes the muscles located in the dorsal region of the neck, as well as the rhomboid cervicis and the part of the thoracic and cervical trapezius that are not included in the paleta, it comes exclusively from pigs. Seasoned with sea salt, pepper and garlic and cased in intestines, which has passed through a maturing-drying process, which ensures it is very stable and has a characteristic aroma and flavour.
CHARACTERISTICS: WHEN CUT IT IS CHARACTERISED BY ITS STREAKED INTRAMUSCULAR FAT WITH A MARBLE-LIKE APPEARANCE, TYPICAL OF THE PENETRATION OF FAT INOT THE MUSCLES FOR FREE RANGE PIGS
INGREDIENTS: FINE PORT, SEA SALT, PEPPER AND GARLIC
CURED FOR: MORE THAN SIX MONTHS