Ibérico Pork Collar 'Coppa'

Smoked Coppa

Dry brined two coppa in salt rub for 36 hours and then applied cherry rub. Using cherry pellets, smoked coppa at 200-250 degrees until 130 internal. Rested for 60 minutes. Cooked temp finished around 145. Thinly sliced and served with roasted purple sweet potato’s and air fried green beans. The meat was awesome. Took the smoke but still had wonderful pork flavor. Can’t wait to cook up the other cuts i purchased.

Very quick shipping. And it arrived ice cold. Very impressed with the packing and box with 80degree. Temps outside, very pleased

5 stars for great delivery experience (and fun with the dry ice!! Everything is frozen solid!! 😍😍