Pasture Raised Pork Coppa Roast

Chef’s Cut: Pork Coppa Roast

If you've ever enjoyed our capicola, you've already tasted the coppa.

The coppa is a beautifully marbled muscle from the shoulder of the pig—the same muscle we use to make our cured capicola. For this Chef's Cut, we're leaving that exceptional piece of pork whole and turning it into an elegant roast.

Coppa has a wonderful balance of lean meat and rich intramuscular fat, giving it the kind of tenderness and flavor that makes a great roast memorable. It's smaller than a traditional pork shoulder, making it especially well suited to a dinner for a few people.

We recommend roasting it gently until tender, allowing the marbling to baste the meat as it cooks. Give it a good sear first, season it simply, and let the pork itself be the star. It also makes beautiful leftovers—if you have any.

Our Coppa Roast comes from pasture-raised heritage pork, born and raised in New York. Our pigs are free to root and forage on the field and forest floor and are fed a non-GMO diet of wheat, barley and toasted soybeans. No antibiotics, vaccines or growth hormones.

We normally make capicola with this muscle but, we've discovered how delicious this cut is when prepared low and slow and served at the dinner table. 

Can you smoke this cut? Absolutely! Pitmasters call this cut the "money muscle" for it's flavor and exceptionally tender bite. 

That's what our Chef's Cuts are all about: exceptional cuts for people who enjoy discovering something new.