CHEF NOTES

CHEF NOTES: COPPA

CHEF NOTES: COPPA

A savory slice of heaven! Coppa, or Capocollo as it is called in Italy, is an extremely tender cut of pork. Is an extension of the loin in the front area, that’s why is also called “”collar”. It is the closest cut to the neck.

The mouthwatering flavors from this cut of meat are pronounced. During production, Coppa is seasoned with salt, garlic, nutmeg, orégano and our Spanish pimentón. We slowly and naturally mature our products in La Alberca, Spain, a Natural Reserve declared a World Heritage Site by UNESCO. This savory, whole muscle salume is then dry cured for a minimum of 90 days (Serrano Coppa) and a minimum of 120 days (Acorn-Fed Coppa).

Coppa has a wide appeal due to its rich and natural high concentration of fat. It is this distinct marbling the one that gives this decadent cut of meat a long and persistent flavor and finish that nearly melts in your mouth.

WE PROUDLY PRODUCE:

WE PROUDLY PRODUCE:

Acorn Fed Iberico Coppa and Serrano Coppa. The Acorn Fed Iberico Coppa undergoes a longer aging process resulting in richer color and flavor.

TASTING NOTES:

TASTING NOTES:

The intensely complex flavor profile of Coppa is lightly sweet and savory with notes of delicate spices that linger on the palate. The high concentration of good fat is complimented by a bold flavor and rich aroma.

SERVING IDEAS:

SERVING IDEAS:

After removing the casing, slice Coppa as thinly as possible to capture its true tenderness. Enjoy the Acorn Fed Iberico Coppa by itself or add it to an antipasto platter or charcuterie board accompanied with Manchego or Marjorero (Maxorata) goat cheese. Create a tosta with our Serrano Coppa, fresh mozzarella cheese, Heirloom or Roma tomatoes and basil or arugula on a slice of crusty Ciabatta or Cristal bread. Add a drizzle of Pedro Ximenez reduction or Balsamico di Modena to satisfy all your senses. Elevate your next menu by adding in Coppa-wrapped mushrooms or white asparagus, add cubed Coppa in your fried rice to add a bold velvety richness or enjoy it on a delicious Bao. Check out our Chef Room online for more ideas.

WINE PAIRING:

WINE PAIRING:

Coppa is wonderfully paired with a glass of vintage Cava to balance the natural marbling. Or pair with a glass of medium-bodied Mencía to enhance the peppery and spice profile.

IBERICO COPPA STEAMED BAO:

IBERICO COPPA STEAMED BAO:

IBERICO COPPA STEAMED BAO
Fermín Iberico a Cut Above

By Chef Doreen Colondres

Fermin’s Chef Ambassador
@doreencolondres
LaCocinaNoMuerde.com