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While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

Coppa Roast

$47 4.5-5 lbs / Ships Frozen

This hard to find cut is the best, meatiest part of the pork butt. Known as the “money muscle”, this cut is prized by BBQ competition folks. Often left in the pork butt or the top of the shoulder, it is a hard working muscle that develops tons of great flavor, with tons of connective tissue that can be broken down into delicious gelatin. 

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In It?

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The coppa comes from the top part of the shoulder in the pig. This cut contains a muscle that is part of the loin muscle that runs from the head to the tail.

There are tons of great ways to prepare this cut. It can be cured and dried to make cold cuts or slow cooked for incredible pulled pork. We like to cut the Coppa into steaks and cook them like St. Louis pork steaks - charred on a grill and braised in beer and BBQ sauce.