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Bellota richness with a spicy depth
A coppa that brings something different to a classic ibérico selection. Fine marbling softens at room temperature, bringing together the sweetness of bellota fat with warm paprika, garlic and pepper. Thinly sliced, it is juicy and intense, with more richness than lomo and a completely different texture from jamón.
Iberian bellota pork, salt, paprika, garlic, pepper, preservatives (E250, E252), dextrose.
Coppa comes from the naturally marbled meat around the neck and upper shoulder. The fat runs through the meat rather than sitting mainly around the outside, giving each slice its characteristic softness and depth.
At room temperature, the marbling becomes softer and almost creamy. Paprika adds warmth, while garlic and pepper stay more discreet and the bellota fat rounds out the flavour.
Around 4–6 months of maturation concentrates the flavour while keeping considerably more softness than many lean, long-cured products.
Coppa sits apart from jamón, lomo and salchichón. Its marbling, softer bite and warm seasoning make it useful when the selection needs genuine variation rather than another product with a similar profile.