{"product_id":"coppa-chop","title":"Coppa Chop","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cspan\u003eEvery 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cspan\u003e 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cspan\u003eSeason 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cspan\u003eSold individually and priced by weight. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cspan\u003eIf 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"My Store","offers":[{"title":"1.30 to 1.39 lbs (20.8 to 22.2 oz)","offer_id":51539541197098,"sku":null,"price":21.99,"currency_code":"USD","in_stock":false},{"title":"1.20 to 1.29 lbs (19.2 to 20.6 oz)","offer_id":51539541229866,"sku":null,"price":19.99,"currency_code":"USD","in_stock":false},{"title":"1.10 to 1.19 lbs (17.6 to 19.0 oz)","offer_id":51539541262634,"sku":null,"price":18.99,"currency_code":"USD","in_stock":false},{"title":"1.00 to 1.09 lbs (16.0 to 17.4 oz)","offer_id":51539541295402,"sku":null,"price":16.99,"currency_code":"USD","in_stock":false},{"title":"0.90 to 0.99 lbs (14.4 to 15.8 oz)","offer_id":51539541328170,"sku":null,"price":15.99,"currency_code":"USD","in_stock":false},{"title":"0.80 to 0.89 lbs (12.8 to 14.2 oz)","offer_id":51539541360938,"sku":null,"price":13.99,"currency_code":"USD","in_stock":false},{"title":"0.70 to 0.79 lbs (11.2 to 12.6 oz)","offer_id":51539541393706,"sku":null,"price":11.99,"currency_code":"USD","in_stock":false},{"title":"0.60 to 0.69 lbs (9.6 to 11.0 oz)","offer_id":51539541426474,"sku":null,"price":10.99,"currency_code":"USD","in_stock":true},{"title":"0.50 to 0.59 lbs (8.0 to 9.4 oz)","offer_id":51539541459242,"sku":null,"price":9.99,"currency_code":"USD","in_stock":true},{"title":"0.40 to 0.49 lbs (6.4 to 7.8 oz)","offer_id":51539557384490,"sku":null,"price":8.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0869\/1148\/4202\/files\/pasture-raised-heritage-breed-pork-coppa-steak-wishbone-heritage-farms.jpg?v=1776877978","url":"https:\/\/wishbonefarms.com\/products\/coppa-chop","provider":"Wishbone Heritage Farms","version":"1.0","type":"link"}