Mangalitsa pork coppa cut with marbled fat on a wooden surface.
Seasoned Mangalitsa pork coppa tied with string on a wooden surface.
Mangalitsa pork coppa cut with marbled fat on a wooden surface.
Seasoned Mangalitsa pork coppa tied with string on a wooden surface.

Mangalitsa Pork Coppa (Sweet Morsel)

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One of our most favorite pork roast cuts is the coppa, coming from the neck area. The pork coppa makes the perfect dinner roast and incredibly delicious.                        

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Brisket Flat - Chest area 

Preferred Cooking Method: Second City Prime's preferred cooking method for the Mangalitsa Coppa is to slow roast it. The optimal oven temperature for this meat is 275 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Wine Pairing: Chardonnay

  • Cut: Pork Choppa (neck) 
  • Pork Type: Mangalitsa (known for it's buttery soft fat that melts in your mouth) (Russell Road Farm)  
  • Weight: 5 - 6.1 pounds
  • Dimension: 4 - 5 inches thick

 

Our Method for Perfection

The pride we take in sourcing the world’s best meat is only matched by the pride we take in cooking it to perfection. We’ve mastered the art of cooking techniques—so that you can too.

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Make the Best Cuts Even Better 

Our blog houses recipes, tips, and inspiration to make every meal a venture into new, delicious territory.
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