The coppa undergoes a natural curing-drying process of about six months and when cut is characterised by a marbled piece of intramuscular and especially intermuscular fat. The characteristic dull red tone is tinged with streaks of fat, giving way to a greater prominence of the pinkish white that constitutes a juicy meat with an intense aroma.
Joselito coppa is made only with head the of the pig, a triangular piece of pork that is located after the loin in a cranial position. It is seasoned with sea salt, pepper and garlic and shares with the loin the same muscles (longissimus, lumbar and thoracic), but only the portions corresponding to their insertion.
