Serrano Coppa (Cabecero de Lomo Serrano) (F05130)

Fermin’s Coppa Serrana is made from the collar of the authentic Spanish pigs, which has a high percentage of accumulated marbled fat. We marinade it in olive oil, pimenton, garlic and sea salt for 5 days and then we air-cure it for 4 months. As a result, we obtain a great Coppa Serrana with a low fat content that melts in the mouth, providing a very unique taste, fine texture and pleasant aroma. Coppa is considered a very special product, to be served alongside with other cured meats and enjoyed with a drizzle of olive oil.