Mangalitsa Coppa Roast — Heritage Collar Cut
The Mangalitsa Coppa Roast is a richly marbled whole muscle cut prized for its depth of flavor, natural tenderness, and beautiful internal fat structure. This is one of the most expressive muscles on the animal and a true showcase of what makes Mangalitsa pork different.
A natural seam of intramuscular fat runs through the center of the coppa. As it cooks, that fat slowly renders and self-bastes the meat from the inside out, delivering exceptional moisture, richness, and layered pork flavor that conventional pork simply cannot match.
We finish our Mangalitsa hogs to approximately 16–18 months, with average hanging weights near 300–350 lb. That extended grow time allows this muscle to fully develop marbling, structure, and flavor — creating a cut that performs beautifully whether roasted, sliced into steaks, or cured.
Our Three Pillars
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Breed: 100% Mangalitsa (heritage lard breed)
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How We Raise Them: Pasture-raised and slow-grown — never rushed, never confined
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What We Feed Them: Clean, intentional feed — no antibiotics, no hormones, no shortcuts
Texture & Flavor
Texture
Dense and well-structured when raw, becoming tender, sliceable, and juicy when cooked slowly or finished to medium for steaks.
Flavor
Deep, savory, and naturally rich. The internal fat seam carries flavor throughout the muscle and delivers a clean, buttery finish with real pork character.
Cooking
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Slow Roasting: Ideal for gentle rendering and moisture retention.
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Coppa Steaks: Slice thick and grill or pan-sear for exceptional pork steaks.
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Braising: Excellent in wine, broth, and aromatic preparations.
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Traditional Curing: Suitable for dry-curing into classic coppa.
This is the cut that originally made us fall in love with Mangalitsa. Light mesquite smoke followed by a slow Portuguese-style Alcatra cook in a 50/50 blend of red wine and bone broth, finished with Red Bark Rub and pulled at 140°F, delivers a deeply rich, slow-rendered result that showcases exactly why this muscle is so special.
Best Uses
- Centerpiece roasts
- Thick-cut grilled or pan-seared steaks
- Charcuterie and dry curing projects
- Elevated weeknight or entertaining meals
One whole coppa can also be portioned into approximately 4–6 steaks depending on thickness, making it a versatile cut for multiple meals and freezer planning.
Cut Details
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Cut: Whole muscle (collar)
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Trim: Cleaned and cook-ready
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Packaging: Vacuum sealed and frozen
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Typical Weight: Approximately 2.5–5.5 lb (natural variation)
