Utterly delicioso, once you start you wont be able to stop eating this amazing coppa from Joselito. The coppa undergoes a natural curing-drying process of about 5 months and the cut is characterized for being a streaky piece of intramuscular fat and particularly intermuscular, with a marbled appearance. The characteristic dull red tone is tinged with fatty marbling giving rise to a greater protagonist of the rosy white that constitutes a succulent meat and intense aroma.
Coppa Joselito is made using only the head of the pig, it is a triangular shapes piece located next to the loin at the base of the skull It is seasoned with sea salt, pepper and garlic.