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. 

Recipe for Roasted Ibérico Pork Collar "Coppa" with Nut & Raisin Sauce 

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Una publicación compartida de Campo Grande (@eat.campogrande)

Ingredients

• 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 

Preparation  

1. Remove any excess fat from the coppa and season with salt and pepper. 
2. Whether you’re using a grill or the oven, first sear the coppa on all sides until golden brown over direct or high heat. 
3. 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. 
4. 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. 
5. 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. 
6. 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.
7. Once the meat is cooked through, remove from the oven or grill and let rest 10-15 minutes to absorb the juices.