The coppa undergoes a natural curing-drying process of about 6 months and when cut is characterized by being a marbled piece of intramuscular and especially intermuscular fat. The characteristic dull red tone is stained with veins of fat, giving rise to a greater prominence of the pinkish white that constitutes a juicy meat with an intense aroma.
The coppa Joselito is made only with the head of the pig, it is a piece of triangular morphology that is located after the loin in a cranial position. It is seasoned with sea salt, pepper and garlic and shares the same muscles with the loin (longissimus, lumbar and thoracic), although only the portions corresponding to its insertion.
INGREDIENTS: The ingredients of Coppa Joselito are: pork head, sea salt, pepper and garlic
MATURING: Coppa Joselito is naturally matured for more than 6 months.
FORMAT: 1 blister of Coppa Joselito Sliced Gran Reserva of 60gr. vacuum packed.
CONSERVATION: Store cold between 4 and 10ºC.
TASTING NOTES: Coppa Joselito is characterized by an intense and prolonged taste on the palate. It is a succulent piece that lies just below the spine in cranial position. The exceptional marbling is skilfully distributed throughout the reddish flesh of different shades, and the delicate touch of pepper, adds grace. Coppa is balanced and easy on the tongue, capable of conquering any palate with its enveloping and refined flavour.
NUTRITIONAL VALUES* - Average values per 100 g of product.
Energy value (KJ/Kcal) 1,850 KJ / 446 Kcal
Protein (g) 30.9g
Carbohydrates g of which (g) sugars 0 g
Fat 35.8 g of which
Saturated 11.4 g
Monounsaturated 20.3 g
Polyunsaturated 4.1 g
Dietary fiber (g) 0 g
Salt (g) 4.1g
* Due to its craftsmanship and the greater or lesser infiltration of fat that the pieces present, values with some deviation from those described may be detected.
The 100% Ibérico Loin is cosidered to be one of the most estimable cuts obtained from the 100% Ibérico Pig. It is traditionally stuffed into natural pork casing, before which it is prepared mostly with natural ingredients (Torrevieja Salt Lake salt, Vera Paprika and garlic). Apart from the characteristics of the 100% Acorn-Fed Loin meat itself: dark...
The César Nieto 50% Ibérico Breed Ibérico Cebo Loin is one of the most popular products in our catalogue. It is produced from the Ibérico Pig’s pork tenderloin cut, which is traditionally stuffed into catural casings after it has marinated in an adobo made with natural ingredients (Torrevieja Salt Lake Salt, Vera Paprika and garlic). Apart from the...
Each envelope of our César Nieto 50% Ibérico Breed Cebo de Campo Shoulder Ham offers us the exact same quality as our César Nieto Ibérico Cebo de Campo Ham, yet with its own personal nature. Its curing period is proportionally shorter, therefore its flavours and aromas are very intense, perhaps even more so than those of a ham itself, although offering us...
César Nieto 100% Ibérico Acorn-Fed Ham, with the added guarantee of the Guijuelo D.O. seal, offers all the intense flavour of 100% Ibérico products with quality that is strictly controlled by our Denomination of Origin.
Hand-sliced Guijuelo D.O. 100% Ibérico Breed Acorn-Fed Ham presented in envelopes is not only practical, but also the easiest way to...
The César Nieto 50% Ibérico Cebo Loin is one of the most popular products in our catalogue. It is produced with the Ibérico pork tenderloin that is traditionally stuffed into natural pork casings, before which it is prepared with natural ingredients (Torrevieja Salt Lake salt, Vera Paprika and garlic). Apart from the characteristics of the Ibérico Cebo...
The César Nieto 50% Ibérico Acorn Fed Loin is considered to be one of our star products by our clients. It is produced with one of the most estimable cuts of the Ibérico Pig: the pork tenderloin. The loin is traditionally stuffed into natural pork casings, before which it is prepared with natural ingredients (Torrevieja Salt Lake salt, Vera Paprika and...