We call it Coppa. But its original name is capicola a Latin Tuscan word that means neck or collars (cuello in Spanish). We are talking about a cut from the upper part of the pig, close to the head. This is why it is sometimes called cabecero.
Acorn Fed Iberico Coppa is seasoned with salt, garlic, nutmeg, pimentón and oregano. The exceptional marbling or infiltrations of fat are much more visible than in other Fermín cuts, making it juicier and tender on the palate.