Coppa undergoes a natural curing-drying process of about 6 months. When cut, it features marbling from intramuscular and especially intermuscular fat, giving it a marbled appearance. The characteristic muted red tone is interspersed with white-pinkish fat, resulting in juicy meat with an intense aroma.
Joselito Coppa is made exclusively from the pork neck (cabecero), a triangular-shaped cut located just ahead of the loin. It is seasoned with sea salt, pepper, and garlic and shares the same muscles as the loin (longissimus, lumbar and thoracic), though only the inserted portions are used.
Ingredients
The ingredients of Joselito Coppa are: pork neck, sea salt, pepper, and garlic.
Curing
Joselito Coppa undergoes over 6 months of natural curing.
Format
Whole piece vacuum-packed and wrapped in Joselito gift paper.
Conservation
Store in a cool, dry place.
Preparation
Remove Joselito Coppa from packaging 24 hours before consumption.
Consumption
It is recommended to consume Joselito Coppa at room temperature, between 20 and 25 ºC.
Tasting Note
Joselito Coppa is known for its intense and long-lasting flavor. It is a juicy cut, located cranially to the loin. Its exceptional marbling is skillfully distributed in reddish meat with various hues, and the light touch of pepper adds elegance. Coppa is a balanced and easy-to-enjoy product, capable of captivating any palate with its enveloping and refined taste.
NUTRITIONAL VALUES*
| Energy value (KJ/Kcal) | 1850 KJ / 446 Kcal g |
| Protein (g) | 30.9 g |
| Carbohydrates (g) | 0 g |
| Fat (g) | 35.8 g |
| Saturated | 11.4 g |
| Monounsaturated | 20.3 g |
| Polyunsaturated | 4.1 g |
| Dietary fiber (g) | 0 g |
| Salt (g) | 4.1 g |
* Due to its artisanal production and the higher or lower fat infiltration of each piece, there may be slight variations from the values described.