Cabecero Lomo Coppa Duroc, entier - JOV

From the most marbled part of the loin, the cabecero de lomo — the equivalent of Italian coppa — offers a melting texture and a richer flavour than classic lomo. This Duroc version is dry-cured and delicately seasoned with paprika.

In short: Coppa Duroc (Cabecero de Lomo) ⎮ Cured Duroc pork coppa ⎮ Duroc breed ⎮ Origin: Spain ⎮ Slowly air-cured ⎮ Rich, melting flavour with paprika notes

Format: half-piece (mitades), vacuum-packed.

Exclusively imported to Switzerland by LA DULA.