Coppa is the triangular-shaped piece found after the loin in the cranial area, it shares the
same muscles as the loin (longissimus, lumbar and thoracic), although only the portions
into which it is inserted. This piece also includes the muscles located in the dorsal region of
the neck, as well as the rhomboid cervicis and the part of the thoracic and cervical trapezius
that are not included in the paleta, it comes exclusively from pigs. Seasoned with sea salt,
pepper and garlic and cased in intestines, which has passed through a maturing-drying
process, which ensures it is very stable and has a characteristic aroma and flavour.
In the Salchichón Vela Joselito you can see a combination of different scales of colour ranging from reddish to purple. This piece consists of the mixture of minced meat that comes exclusively from the noble parts of the pork, seasoned with sea salt, pepper and garlic
The Joselito Shoulder is the product from adult pigs, made with the forelimb, which includes the entire musculoskeletal piece, and which undergoes the corresponding process of salting, curing-maturing, deboning and finally slicing.