- Heritage breed pasture-raised pork coppa (2-3 lb) cut
- Sea salt
- Aromatic herbs
- Glass of white wine
Congratulations! You have already completed the first step in preparing a traditional pork coppa roast: you have purchased a heritage breed pasture-raised pork coppa cut from Lick Skillet Farm!
Season with sea salt and freshly cracked black peppercorns, to taste.
If using fresh aromatic herbs, cut three pieces of string and place them in parallel lines across a roasting pan and then place the seasoned roast into the roasting pan on top of the three pieces of string.
Place the aromatic herbs of your choice lengthwise along the pork coppa roast – we used sprigs of fresh rosemary and dry thyme, because that is what we had on hand – and tie the three pieces of string to keep the aromatic herbs in place.
Preheat the oven to 275 degrees.
Pick your seasoned roast up out of the roasting pan and place it into a dry skillet. Turn up the heat to medium-high. Do not add oil: The pork coppa will release its own fat! Saute until a golden-brown sear is achieved; this should only take a few minutes.
Flip the roast over, aromatic herb side down, and pour a glass of white wine into the skillet. Saute until the wine has evaporated.
Return the roast, aromatic side up, to the roasting pan, and place in the oven. Roast your pork coppa for at least one hour; then, check for doneness to determine exactly how much more time is needed, as oven temperatures vary and you do not want to burn this extra special recipe! In our test kitchen, we achieved pork coppa roast perfection after approximately 3 hours.