Coppa Chop

Every other chop in our lineup comes from the loin. This one comes from the coppa — the collar muscle above the shoulder. The marbling you can see in every cross-section of this chop is intramuscular fat distributed evenly through the entire piece — not a fat cap sitting on the outside, not a ribbon of fat between two lean sections, but fat running through the meat the way it runs through a well-marbled ribeye. That fat renders under high heat and bastes the chop from within as it cooks, keeping it juicy through a hard sear without needing any intervention.

Cross-cut into a thick boneless chop, it grills the way a beef steak grills: high heat, confident hand, pull it early, and rest it. The coppa is a worked muscle — there is chew here, and it belongs. This is not the tenderloin. It is considerably more flavorful and interesting. 

Season generously with salt the night before if you can. Grill over high heat, three to four minutes per side, turning once. Pull it at 130°F and rest it five minutes. The center should be blush pink — that is where the fat has done its best work. Cast iron works equally well.

Sold individually and priced by weight.

If the coppa has earned a place in your rotation, our coppa roast is the same muscle in its full form and our coppa pork steak is a different cut from the same muscle — thicker, built for low and slow patience rather than a hot grill. Our blade chop covers the shoulder's loin-adjacent territory for the nights when bone-in is what you want.