Ibérico Pork Collar 'Coppa'

Tremendous. Without question unlike any pork ive had. Not only it's the product outstanding but so is the customer service. Highly recommend Campo grande.

My Favorite Cut of Ibérico Pork

The Ibérico Pork Coppa has probably become my favorite cut from the hog. The marbling is exceptional, and it’s particularly well suited for a long, slow braise. I use Campo Grande’s wine braised Coppa recipe as my starting point, then build a little more umami into it with tomato paste, mushroom powder, and a few other savory additions. I braise it in a Dutch oven until fork tender and serve it over garlic Parmesan mashed potatoes with the reduced braising liquid spooned over the top. The result is a deeply savory, rich dish where the character of the Ibérico really comes through. It’s become one of those meals I genuinely look forward to making, and the Coppa is now a cut I always want to have on hand. If you’re trying it for the first time, Campo Grande’s wine braised recipe is an excellent place to start.

Braised 'Coppa' Yum!

Use the 'Coppa' by cutting into pieces and braised with beer and herbs like thyme, rosemary and smoked paprika with a bit of tomato paste. Served it with mashed potatoes and carrots. It was a hit. Quite tasty. Don't regret spending the time and money - worth every bit.