Coppa Serrana

Fermin’s Coppa Serrana showcases one of Spain’s most flavorful cuts: the collar of naturally raised Spanish pigs, a section prized for its balanced marbling and tender texture. After butchering, the meat is marinated for five days in extra virgin olive oil, pimentón, garlic, and sea salt—a simple but deeply effective seasoning that infuses the muscle with smoky warmth and subtle sweetness. The coppa is then air-cured for approximately four months in the mountain village of La Alberca, Salamanca, where cool air and steady humidity gradually concentrate its flavor.

The result is a beautifully ruby-red charcuterie with firm, sliceable texture and a bold, savory character. Thin slices reveal notes of paprika, olive oil, and delicate nuttiness from the fat, making it an ideal addition to tapas boards, bocadillos, or antipasto platters. Serve it at room temperature to enhance aroma and melt-in-the-mouth tenderness. Fold onto crusty bread with tomato, layer into sandwiches with soft cheeses, or use as a finishing touch over roasted vegetables, eggs, or flatbreads.

Founded in 1956 in the UNESCO Biosphere Reserve of the Sierra de Francia, Fermin was the first producer authorized to export artisanal Spanish charcuterie to the United States. Today, their slow-curing expertise, mountain air, and unwavering dedication to traditional methods ensure that Coppa Serrana remains deeply authentic, richly flavored, and unmistakably Spanish.

• Pairings: Tempranillo, Priorat red blends, aged Manchego, olives, pickled peppers, rustic bread.