COPPA DE BELLOTA 100% IBERICA

La Coppa 100% Ibérica Castro y González is a piece made with the head of 100% Iberian acorn loam that you want at the ready. The Coppa takes a curing process of between 5 to 6 months and the process presents a vetted fat that gives the piece a marbled appearance with a dark brown tone. Seasoned with marinade, chili pepper, oregano and added intense and prolonged flavor with this special tan Iberian pie.