Limited release!
These Indiana Iberico hogs are pasture raised and finished on a diet of apples + chestnuts at The North Farm in Lebanon, Indiana. We cured these rich, whole pork loins under garlic paste, paprika, black peppercorns, and more before dry curing 'em for weeks.
We like pairing these Coppa slices with bright Spanish olive oil, tomato preserves (or in the off season: roasted red peppers under evoo), young goat cheeses like Juana of Lamancha by Sirocco Ridge Farm, and cold-smoked olives.
Available Formats:
- Package of Slices: 3oz
- Half Piece about 1.75 - 2.25 lbs each, not sliced
- Whole Piece about 3.5-4.5 lbs each, not sliced
Refrigerate upon arrival.
Smoking Goose owner Chris Eley visited “The North Farm” in Lebanon, Indiana, where farmer Caleb Michalke produces craft malts for independent brewers and distillers…along with pasture-raising Iberico pigs that he finishes on a diet of apples + chestnuts.
This unique hog species is native to its namesake Iberian Peninsula and prized for centuries by butchers and chefs for its natural ability to develop intensely marbled muscles...especially with a diet of sweet chestnuts and apples, this rich pork is a charcuterie delicacy.
Ingredients: Pork Collar, Salt, Cane Sugar, Spices (Black Pepper, Hot Calabrian Pepper Powder, Paprika, Cayenne Pepper), Garlic, Celery Powder.