Roast Pork Coppa with Brandy Lime Marinade 

Though this recipe calls for oven-roasting, you can also try it out on the grill. Eat the extra-tender roasted coppa on its own, or make next-level sandwiches and burgers with your toppings of choice. 


  • 1 31-42 oz. Campo Grande Coppa
  • Salt
  • Black pepper 
  • ½ cup brandy
  • Juice from 1 lemon, plus more for garnish 
  • ½ cup water 

Serves: 3




  1. Remove any excess fat from the coppa. Season with salt and pepper. 
  2. Preheat oven to 300ºF. 
  3. Sear the meat over high heat in a cast iron skillet until nicely browned. 
  4. Once seared, place the coppa in the oven in the skillet and cook the meat at 300ºF. 
  5. While the meat cooks, mix the brandy, lemon juice, water, and salt to taste together in a small bowl. Brush the meat as it cooks using a pastry brush. 
  6. Once the meat has reached the desired temperature 145ºF, remove from heat and let it rest for 10-15 minutes to lock in the juices. 
  7. To serve, slice the coppa into thin slices and serve with salt, pepper, and a squeeze of lemon.¡Buen provecho! 

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