The coppa undergoes a natural curing-drying process of about 5 months and the cut is characterized for being a streaky piece of intramuscular fat and particularly intermuscular, with a marbled appearance. The characteristic dull red tone is tinged with fatty marbling giving rise to a greater protagonism of the rosy white that constitutes a succulent meat and intense aroma.
Coppa Joselito is made using only the head of the pig, it is a triangular shapes piece located next to the loin at the base of the skull It is seasoned with sea salt, pepper and garlic and shares the same muscles with the back, (longissimos, lumbar and thoracic), but only the portions corresponding to its insertion
