Ibérico Pork CoppaCoppa comes from the muscle group running between the neck and fourth rib a zone that works just enough to develop deep flavor but not so hard that it toughens up. On an Ibrico pig, that cut is something else entirely. The acorn finished diet these pigs eat in Spain's dehesa oak forests biochemically changes the fat itself, loading it with oleic acid (the same monounsaturated fat in olive oil), which means the marbling melts at a lower temperature and
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