It’s like trail mix but with Ibérico coppa! A simple sauce with basic pantry items adds crunchy textures to the melt-in-your-mouth roast coppa.
- 1 31-42 oz. Campo Grande Coppa
- Freshly ground pepper
- Flaky salt
- ½ cup brandy
- 1 lemon
- 1½ cups water, divided
- 1 Tablespoon extra-virgin olive oil
- 2 onions, julienned
- 1 Tablespoon cashews
- 1 Tablespoon almonds
- 1 Tablespoon raisins
- 1 Tablespoon peanuts
- Remove any excess fat from the coppa and season with salt and pepper.
- Whether you’re using a grill or the oven, first sear the coppa on all sides until golden brown over direct or high heat.
- Place over indirect heat on a covered grill or in the oven at 300ºF and cook until the meat reaches 145ºF, around 1 hour for every 20 oz. of meat.
- Mix brandy, lemon, ½ cup water, and salt in a small bowl. As the coppa cooks, rotate the meat every now and then and use a pastry brush to baste with the brandy mixture.
- Meanwhile, heat olive oil in a medium sauté pan on medium heat and add the nuts and raisins. Once the nuts begin to brown, add the onion and turn the heat down to low.
- Once the onion is almost completely cooked through, add the remaining 1 cup of water and let the mixture come together to create a sauce. Set aside.
- Once the meat is cooked through, remove from the oven or grill and let rest 10-15 minutes to absorb the juices.