We call it Coppa. But it’s original name is capicola or capocollo, a latin Tuscan word that means neck or collars (cuello in Spanish). We are talking about a cut from the upper part of the pig, close to the head. This is why it is sometimes called cabecero.
We proudly produce Acorn Fed Iberico Coppa and Serrano Coppa, seasoned with salt, garlic, nutmeg, pimentón and oregano. In both products, the exceptional marbling or infiltrations of fat are much more visible than in other Fermín cuts, making it juicier and tender on the palate.