Garlic Roasted Porcelet Coppa
- 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
- Remove the coppa from the refrigerator about 30 minutes before you start to cook. Preheat oven to 225 degrees F.
- 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.
- 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.
- 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.
- Raise oven temperature and preheat to 475 degrees F.
- 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.