We followed up our positive experience with the bresaola with what is essentially its pork counterpart: Miguel Maestre Australian Free-Range Coppa.
The coppa is ‘made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck’ and distinguished from cured ham or prosciutto as it’s not brined.
Each slice is paper thin and about 9 x 7 cm in size. When smelled up close, the pork gave off an offputting smell that recalled dried saliva. Smell aside, though, it does have a good flavour. It has a gentle savoury pork flavour that’s not too salty, with a smooth mouthfeel from the fat content. In comparison, we prefer the jamon serrano for its richer and leaner flavour and the bresaola for its richer and meatier flavour.
This Miguel Maestre Australian Free-Range Coppa contained 80 g. It was produced in Australia and purchased in Sydney, Australia in 2018.