Iberico de Bellota Coppa - Fermin *Quarter Pound*

Iberico de Bellota Coppa - Fermin, Quarter Pound

Fermin's Iberico de Bellota coppa comes from the collar of acorn fed Iberico pigs, rubbed with mild pimenton, garlic, salt, nutmeg and oregano, then cured seventy days in La Alberca, Spain. The fat runs through the meat in fine ribbons and melts on the tongue.

Why you'll love it

• 100% acorn fed Iberico — bellota pigs, which gives the meat its sweetness
• Seventy day cure — long enough to firm the collar without drying it out
• Pimenton, garlic and oregano — a gentle Spanish rub rather than a heavy one
• Cured in La Alberca — the village in Spain where Fermin does its curing
• Cut to order — quarter pound increments, sliced thin

How to enjoy Let the slices warm for a few minutes, then eat them with bread, olive oil and a glass of dry sherry. A few shavings of manchego alongside is all the plate needs.

Rich, nutty and quietly sweet, and the sort of thing that makes a plate of bread feel like dinner.