Pork Jowl The Coppa is also known

The Coppa is also known as "The Money Cut" it comes from the top of the neck and can be cured and smoked to make a beautiful Pastrami

artisan finish• Bold pimentón + garlic + Ibérico fat complexity• Ideal for tapas boards

Perfect sliced thin for tapas

It also allows new producers to focus on pasture management

Pork Jowl The Coppa is also knownPork jowl is a premium cut prized by charcuterie artisans and traditional cooks for its rich marbling and distinctive flavor profile. This versatile cut excels when cured into guanciale, the authentic Italian cured meat that elevates carbonara and other classic dishes with its complex, savory depth. The jowl's high fat content renders beautifully during cooking, making it ideal for rendering lard or adding to charcuterie boards. A staple for those