Coppa Joselito is a delicate dried sausage made from the neck of the Iberian pig – the so-called cabecero, which is renowned for its ideal marbling and exceptional succulence.
This cut offers a perfectly balanced ratio of lean meat to fat, which, with long ageing, creates a buttery-smooth texture and a deep, elegant flavour.
Coppa is traditionally seasoned only naturally: with quality sea salt and a very delicate blend of spices dominated by black pepper and light herbal notes, so that the clean flavour of the Iberian meat stands out. The result is an aromatic, mature sausage with an intense yet harmonious flavour, representing one of the most refined specialities of the Joselito brand.
The company JOSELITO has more than 150 years of tradition in making jamón. The hams are made today exactly as the great-grandfathers of today's makers made them. The entire production process is under very careful control. Over time they have won fans not only in Spain thanks to their uniqueness. The company owns thousands of hectares of oak groves in the area around Salamanca, where black semi-wild pigs graze.
The company is almost obsessed with controlling the quality of the pigs' lives. Iberian pigs live as if they lived in the wild, they are happy and free of stress. Each pig has around 3 hectares of land available. The acorns they eat contain large amounts of unsaturated fatty acids. These help reduce bad cholesterol. That is why meat from Iberian pigs is healthy.