Coppa Bellota is a beautifully marbled cut of meat from the neck of Bellota pigs. The meat is traditionally aged, resulting in an intense flavor and tender texture. Made from the cut known as the “procureur” or “aguja,” encased in natural casings, dried with holm oak embers, and aged for over four months in a natural drying room. Beautifully fatty and flavorful. Perfect in thin slices as tapas or on an antipasto platter.
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