In Stock

Ibérico Pork Collar ‘Coppa’

Name: Ibérico Pork Collar ‘Coppa’
Brand: Campo Grande - A La Carte
SKU: FP08L
Price: 54.0 USD
Availability: InStock
Rating: 5.00 (22 reviews)

The coppa is a round “money” cut from the upper collar of the pig. Pro tip: Ibérico pastrami.

THE IBÉRICO TRIFECTA

Sustainable – Family-owned farms. Humanely raised. Crate-free. Slow-growth breed that lives twice as long as the industrial standard.
Flavorful – Umami. Nutty. Juicy. Tender.
Nutritious – No antibiotics. No hormones. Non-GMO. High in Omega-9s and oleic acid (the same healthy fat in olive oil).

*Please note that Iberico Pork is hand-butchered and whole muscle cuts may vary in weight depending on the natural sizes of pigs.

$54.00

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WHAT ARE REAL CUSTOMERS SAYING

WHAT MAKES IBÉRICO PORK SO SPECIAL?

Those who have savored Ibérico all agree on one thing…

They couldn’t believe they were eating pork when they first tried it.

The natural umami, tenderness and superior marbling often leaves unsuspecting diners wondering if they were really eating pork, or a fine Wagyu steak.

1 . GENETICS

Ibérico Pork comes from the distinctive Black Iberian Pig – also known as “Pata Negra”. It’s actually the same pork whose hind legs retail for up to $4,500 in the form of Spain’s world famous “Jamón Ibérico”. This rare breed from Spain is bred to contain a higher fat content than many other pigs, giving the meat a distinctive marbling similar to Kobe and Wagyu beef.

2 . LIFESTYLE

For true Ibérico perfection, the pigs have to be raised in the right environment and live a happy life. In fact, Ibérico pigs live twice as long as their counterparts. The pigs roam free and eat the local all-natural cuisine. They feed for at least two seasons to help garner that truly distinct flavor.

3 . DIET

Campo Grande’s Ibérico pigs are fed a diet of nuts and whole grains, which makes for multilayered flavor and incredible marbling.

LIFE CHANGING PORK

I prepared this Coppa roast sous vide and then finished it at very high heat, producing an extraordinary taste experience unlike anything I've ever had. Don't hesitate. Try all of these products now.

Best carnitas ever

Just made my fourth batch of carnitas with Campo’s coppa. Twice with a traditional recipe using a whole pot of lot and more recently with Kenji Alt Lopez no-waste recipe. A winner either way. Nothing quite like it. The depth of flavor and the tenderness are incomparable. The rendered lard makes the most delicious tortillas.

Iberico Pork Collar "Coppa"

This was the best cut of pork I have ever had. Smoked it low-and-slow for 4 hours and it turned out fantastic! We will absolutely be buying this one again!