Uncured Coppa Muscle: A Fresh Take on a Classic Charcuterie Favorite

When we think of coppa, we often imagine the deep, complex flavors of a traditionally cured cut of pork, with its rich maroon color and delicate marbling of fat. However, uncured coppa muscle offers a fresh approach to this beloved Italian cut. It’s essentially the same cut of meat—taken from the shoulder—but it hasn’t undergone the long curing process that typically gives capocollo its signature salty and savory flavor profile. It is trimmed out with the same care and precision as its cured counterpart. This muscle is incredibly tender and flavorful on its own, thanks to the marbling of fat that runs through it, making it juicy and succulent when cooked.

Here is the states this muscle is also known by pit masters as the “money muscle” or could also be called the eye loin of the shoulder. Regardless of its name here or there, this muscle is in my opinion the prized and highly favored secret of a heritage hog.

Cooking with Uncured Coppa Muscle

Because uncured coppa muscle isn’t preserved, it needs to be cooked like any other fresh pork cut. It’s extremely versatile in the kitchen and can be used in a wide variety of dishes. A few popular options include:

Slow-Roasted : Roast it low and slow until it is 210 degrees with a blend of fresh herbs, garlic, and olive oil. The fat will render beautifully, creating a juicy and tender roast that’s perfect for a Sunday dinner.
Smoked or Quick Roasted: Smoked until it reaches 170-185, rest, and slice at 180-190. Roast at 425 for 25 minutes and decrease temp to 325. Continue to cook until temp reaches 145, pull, tent, rest, and slice at 155 degrees.
Steaks: If you prefer grilling, you can slice the uncured coppa into steaks and cook them over a hot flame. The marbling will ensure each bite is juicy and flavorful, especially when served with a fresh squeeze of lemon or a drizzle of balsamic glaze. I personally like to treat and cook them like a filet mignon.
Sautéed Strips or Kabob bites: Cut the uncured coppa into thin strips and sauté them with vegetables or cut into chunks marinate and thread with veggies onto a kabob stick.

Visit this New York Times recipe for “Sweet and Salty Grilled Coppa with Citrus and Herbs “ that is a favorite here at MKONO Farm.

Uncured coppa also works as a great substitute for other fresh pork cuts in recipes, such as pork shoulder or pork belly. Its tenderness and flavor make it perfect for braising or roasting.

While the charm of traditional coppa lies in its slow aging process and complex flavor, the uncured coppa muscle offers an entirely different experience. It is perfect for those who want to enjoy the delicate texture and rich flavor of coppa without the long waiting period or intense saltiness of its cured version.

Whether you are roasting it for dinner, grilling it for a backyard BBQ, or using it in your favorite pork-based recipes, uncured coppa muscle brings a new foodie experience to your table and guests. It will tingle your tastebuds anyway you prepare it and you will certainly be coming back for more!

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