Coppa

Coppa is the pork neck roast that five star chefs reach for when they want pulled pork that goes beyond the ordinary — and one of the most versatile and underappreciated cuts on the whole animal. Heavily worked muscles, exceptional marbling, and a fat distribution that runs through the meat rather than sitting on top of it make coppa the cut that serious cooks quietly prefer.

Pull it low and slow in the crockpot, smoker, or oven and the intramuscular fat renders completely into the meat, producing pulled pork with a silky, almost buttery quality that is difficult to achieve with any other cut. Tie it and roast it whole and the marbling bastes the meat from the inside as it cooks, delivering a centerpiece roast with a crackling exterior and a juicy, flavorful interior. Braise it whole in wine, stock, and aromatics and serve it sliced thick with the cooking liquid reduced into a rich pan sauce. Or cure it with salt, spices, and red wine and air dry it into capicola — one of the great Italian cured meats and a preparation that showcases everything that makes heritage pork from pasture-raised animals worth seeking out.

Sold by weight. Select the size that best suits your needs.

If you're cooking coppa, you may also like our pasture-raised Boston butt, boneless netted pork roast, and cased pork sausages — especially our Kielbasa if you're firing up the smoker.