Mangalitsa Coppa Steaks are a premium, filet-style cut defined by intramuscular fat and delicate marbling throughout the muscle. This structure is what gives them their signature tenderness, juiciness, and deep Mangalitsa flavor.
Each pack includes two thick-cut steaks, sliced to approximately 1¼-inch thickness for ideal searing and interior tenderness.
Breed: 100% heritage Mangalitsa
How We Raise Them: Pasture-raised and slow-grown
What We Feed Them: Clean, intentional feed designed for fat quality and flavor
Texture & Flavor
Texture: Filet-like tenderness with fine muscle grain
Flavor: Deeply savory with a rich, natural Mangalitsa finish
Fat Structure: Intramuscular fat and delicate marbling throughout the cut
Reverse Sear Method
Start on low to medium-low heat
Sear for 3 minutes per side
Flip and repeat: 3 minutes per side again
Remove from heat and rest briefly
Finish with a 20-second high-heat sear per side to build crust
This controlled method allows the intramuscular fat to render gently while locking in juices and building a rich, steakhouse-style crust.
Conventional pork is bred for leanness, resulting in pale meat lacking flavor and moisture. One look at our Mangalitsa pork tells a different story – the meat is richly red with beautiful marbling throughout. This isn't just a visual difference. The deep color indicates higher myoglobin content and intramuscular fat, translating directly to more flavor and moisture in every bite. When you cook our pork, you'll notice it stays juicy and tender, even if you accidentally overcook it a bit.
Choosing a selection results in a full page refresh.
