4-5 hours of slow stovetop simmering gives you a spoon-tender meat and a rich red wine garlic sauce. If you think ahead, cook this stew the day before for 3-4 hours and another hour right before you're ready to serve. The flavors will intensify 

Recipe for Red Wine Braised Ibérico Pork Coppa with Mashed Potatoes

Ingredients

• 1 pack of Campo Grande Ibérico Coppa, cut in half  

• 1 head garlic, cloves peeled 

• 4 carrots, peeled and chopped  

• 2 onions, peeled and cut into sixths  

• 4 celery stalks, chopped 

• 5 large potatoes 

• 1 bottle red wine

• ½ cup heavy cream 

• 2 Tablespoons butter 

• 1 handful chives, minced  

• 1 Tablespoon garlic powder 

• Extra-virgin olive oil 

• Salt, to taste

• Freshly ground black pepper, to taste

Preparation  

1. Cut the Coppa into two pieces and season all sides of it with salt and pepper.

2. In a large pot or Dutch oven, heat a splash of olive oil over medium-high heat. Sear the Coppa on all sides for about 2 minutes, or until nicely browned. This helps retain all the juices when cooking at low temperature. Remove the meat and set aside, keeping any remaining oil in the pot.

3. Cook the garlic cloves in the pot until lightly browned. Add carrots, onions, and celery, seasoning with salt, and cook over medium heat for 10-15 minutes, being careful not to burn.

4. Pour in the bottle of wine and cook for another 10 minutes to reduce the alcohol.

5. Return the seared Coppa to the pot, cover with a lid, and simmer over low heat for 3 hours. If the liquid reduces too much you can add water. Gently stir the vegetables to prevent them from sticking to the bottom of the pot.

6. While the meat simmers, boil the potatoes until tender in a separate pot filled with water.

7. In a small saucepan, melt butter over medium heat. Stir in cream, garlic powder, and salt until well-combined. Add 2 tablespoons of minced chives and remove from heat.

8. In a large mixing bowl, mash the boiled potatoes and stir in the buttery chive sauce.

9. Once the Coppa is tender, it’s time to carefully remove it from the heat to avoid breaking it apart. Using an immersion blender, blend the remaining sauce and vegetables until smooth. Season with salt to taste.

10. To serve, spoon a generous portion of mashed potatoes onto each plate. Top with a serving of Coppa and drizzle with the sauce. Finish with a sprinkle of chives. ¡Buen provecho!