Slow-Braised Ibérico Pork Collar ‘Coppa’ with Red Wine, Blueberries & Gorgonzola

This Campo Grande Ibérico pork collar, also known as coppa, is made for slow braising. Slowly cooked in red wine with garlic, onion, and fresh thyme, the richly marbled pork becomes incredibly tender and easy to pull apart. Blueberries add a subtle sweetness and fruity depth to the savory red wine sauce, while creamy Gorgonzola brings a bold, tangy finish. Serve it over buttery mashed potatoes or egg noodles for a comforting meal that feels special enough to share.

FEATURED CUT

Ibérico Pork Collar 'Coppa'

$59.00 24-32oz

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Recipe for Slow-Braised Ibérico Pork Collar ‘Coppa’ with Red Wine, Blueberries & Gorgonzola

Ingredients

For the pork collar

• 1 Campo Grande Ibérico Pork Collar ‘coppa’, trimmed of excess fat
• Salt, to taste
• freshly cracked black pepper, to taste
• 1 medium yellow onion, finely chopped
• 6 garlic cloves, minced
• 2 cups dry red wine, such as Cabernet Sauvignon or Pinot Noir
• 1 cup beef stock
• 2 sprigs fresh thyme
• 3 shallots, peeled and quartered
• 2 cups blueberries, fresh or frozen

For serving

• 3–4 oz Gorgonzola cheese, crumbled
• 2 tablespoons fresh parsley, chopped

Preparation

1. Preheat your oven to 350°F. Pat the Ibérico pork collar dry with paper towels. Season generously on all sides with the salt and black pepper. Heat the Dutch oven or heavy oven-safe pot over medium-high heat. Sear the pork on all sides for about 8–10 minutes total, until deeply browned. Transfer to a plate.
2. Reduce the heat to medium. Add the chopped onion to the same pot and cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and cook for another minute. Pour in the red wine and beef stock, scraping up the browned bits from the bottom. Add the thyme and bring the liquid to a gentle simmer. Return the pork and any accumulated juices to the pot. Cover with a lid, and transfer to the oven. Braise for 3 hours, or until the pork is fork-tender and reaches approximately 200–205°F internally. Check occasionally and add a little more stock if the liquid reduces too much.
3. During the final 10 minutes of cooking, transfer the blueberries to a small saucepan with a few spoonfuls of the braising liquid. Warm over medium-low heat for 3–5 minutes, until the berries soften and release their juices but still hold some shape.
4. Remove the pork from the pot and let it rest briefly. If you prefer a richer sauce, simmer it on the stovetop until slightly reduced. Stir in some of the blueberry juices, then taste and adjust the seasoning as needed.
5. Arrange the tender pork collar on top, spoon over the red wine sauce, and finish with the blueberries, crumbled Gorgonzola, and fresh parsley.

FEATURED CUT

Ibérico Pork Collar 'Coppa'

$59.00 24-32oz

QUICK ADD