Sliced Chile Pequin & Honey Cured Coppa by Texas Iberico®

Sliced Chile Pequin & Honey Cured Coppa by Texas Iberico®

From Pasture-Raised Pork Raised in Texas

Item: IC-41 |

US Only |

All Natural

$16.00 $13.00



  • 2021 Good Food Awards finalist
  • 100% Iberico pork, ranch-raised in Texas
  • Fed on acorns and mesquite beans
  • Pasture-raised, Animal Welfare Approved
  • Featured in the New York Times
  • Size - 2 oz/56 gr

This small-batch cured coppa is seasoned with honey and chile pequin and aged to perfection. We cut this coppa into paper thin slices at La Tienda, so it is ready to be savored and enjoyed. It is made with 100% Iberico pork from pigs pasture-raised in the Texas Hill Country who eat acorns, mesquite beans and prickly pear fruit.

Texas Iberico® pigs spend their days wandering the Trails End Ranch run by Ashly Martin, a third-generation rancher in Comfort, Texas. The wide-open countryside is peppered with Texas live oak and mesquite trees and prickly pear cactus. The pigs spend their days together feasting on acorns, herbs, sweet mesquite beans and prickly pear fruit. This special Texan diet adds complex flavor to the pork, ideal for creating an excellent cured sausage.

Coppa is the classic Italian-style cured meat, made with a whole piece of beautifully marbled pork. It is aged to perfection by a curing house in Georgia that is famed for its artisan methods. The Texas Iberico® pork is seasoned with sea salt and honey, and coated with chile pequin for a moderately spicy finish.

Texas Iberico® pigs are never given antibiotics and they live their entire lives outside. They are certified Animal Welfare Approved by the AGW organization, acknowledged by Consumer Reports as the only “highly meaningful” food label for farm animal welfare.

Several years ago a group of purebred Ibérico pigs was flown from Spain to America. A group of them now live on the 1500-acre Trail's End ranch in Texas, a similar environment to the 'dehesa' forest of western Spain. Texas live oaks produce a nutritious acorn much like to those found in Spain. The Ibérico pigs devour the acorns, as well as sweet mesquite beans and prickly pear fruit. Each of these fruits are full of nutrition and antioxidants that add a uniquely Texan flavor to the pork.

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