Joselito Hand-Carved La Coppa

TASTING NOTES FROM THE CURATOR

The Joselito Hand-Carved La Coppa are made quality pork head, and naturally cured and dried for about six months. It’s seasoned with sea salt, pepper, and garlic, and gives off an intense aroma. This La Coppa has a muted red color, with succulent streaks of intermuscular fat that gives it its juiciness. It has a balanced and refined flavor that is also intense and lingering.

PREPARATION AND PAIRINGS

Enjoy the Joselito Hand-Carved La Coppa as part of your charcuterie, paired with hard cheeses. It’s great with Sauvignon Blanc, Riesling, or Chardonnay. This coppa is also wonderful in sandwiches, or sprinkled on salads.

THE BEST OF THE BEST

Dubbed “the rebel” of the Spanish ham world, Joselito was founded by Vicente Gomez in 1898, and created it as a family business. Using only the most natural of processes, and 100% Iberian pigs, it has been declared the best ham in the world. In fact, it’s sometimes described as the Dom Perignon of Iberian cured meats.

A century and six generations later, Joselito has become a beacon of quality, and is acclaimed by the biggest names in gastronomy, and lauded by food critics worldwide.

Storage Instructions

Vacuum-sealed packs of hand-carved cured meats can last up to five months in the refrigerator (never the freezer). Once the pack is opened, they’re best enjoyed within the day.