Garlic Roasted Porcelet Coppa

D'Artagnan | Yield: Serves 2
The porcelet collar or ‘coppa’ is a super versatile and delicious cut. Here we’ve slow-roasted it with a simple garlicky paste. The petit roast is perfectly sized for 2 people, and any leftovers make amazing sandwiches.
New Garlic Roasted Porcelet Coppa Collar Roast | D’Artagnan

Ingredients

  • 4 cloves garlic, roughly chopped
  • ½ teaspoon fresh thyme leaves
  • ½ teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon neutral oil, we used avocado oil
  • 1 Porcelet Collar, net removed
  • 1 cup dry white wine

Preparation

  1. Remove the coppa from the refrigerator about 30 minutes before you start to cook. Preheat oven to 225 degrees F.
  2. Using a mortar and pestle, mash together garlic, thyme, paprika, about 2 teaspoons salt and a few grinds of black pepper. You want an evenly mixed, coarse paste. Transfer paste to a small bowl and stir in the oil.
  3. Rub paste evenly all over the coppa and using butcher’s twine, tie the roast into a compact shape, if desired. Place coppa fat-side-up on a rack set inside a rimmed sheet pan. Place in the oven and pour the wine into the pan.
  4. Roast in the oven until an instant-read thermometer inserted into the thickest part of the roast registers 135 degrees F, about 45 minutes. Remove the roast from the oven and rest for about 15 minutes.
  5. Raise oven temperature and preheat to 475 degrees F.
  6. Return coppa to the oven and roast until browned and crisped about 10 minutes. Remove from the oven and rest for at least 5 minutes. Skim fat from the surface of pan juices and discard. Slice pork, serve with pan juices and your favorite side.

Recipe Tips: For even more garlicky goodness, roast a whole bulb of garlic in the oven at the same time and use as a condiment. Cut off the top of the bulb, rub the bulb with oil, season with salt, and wrap in foil. Roast alongside the coppa.