Acorn fed Iberico Coppa de Bellota Fermin 100% Iberico Approx. 2.5 lb per piece | Iberico - Whole

Acorn-fed Coppa de Bellota by Fermín — the collar of a 100% Ibérico pig, cured whole.

Coppa is not ham. It is the collar, the muscle that runs from the neck into the shoulder, boned out, salted and cured whole for 70 days in La Alberca, Spain. It comes as one piece, not slices, and it is marbled rather than lean, which is why it is best cut thin and served at room temperature. Same pigs as our whole legs; a completely different cut and a completely different timescale.

Acorn-fed Fermín, bought by the piece

*The coppa is sold by the piece, and a piece weighs approximately 2.5 lb. A whole muscle cured for ten weeks does not leave the cellar at a fixed weight, so the per-ounce figure is based on that typical 2.5 lb and your piece may come in slightly above or below it.

Which part of the pig is this?

There are three pieces of an Ibérico pig that get cured whole and sold whole. The hind leg is jamón. The front leg is paleta. The collar is coppa — a short, thick, heavily marbled muscle, and small next to a leg, which is why it cures in 70 days where a bone-in leg needs eighteen months and up. Our Serrano leg, for comparison, is labelled 18 to 24 months. If the leg is what you are really deciding about, jamón or paleta settles that one with the prices and the servings.

What you need to serve it

A board and a sharp knife, and that is the whole list. A whole bone-in leg cannot be carved on a board: it needs a $49 stand to hold it and a $39 long knife to cut it, $88 before the first slice. A coppa needs neither. Keep the cut face wrapped and the rest of the piece in the fridge, and work through it over weeks. How to carve a whole jamón covers the leg, if that is where this is heading.

Is it really acorn-fed?

Bellota is the top of the four Spanish grades and it is a feeding claim: during the montanera, October through February, these free-range pigs roughly double their weight on acorns and grass. The grades page shows the four tiers and what each costs per serving. On a whole leg the grade is locked onto the shank with a plastic seal; on a boned, cured muscle like this one there is no shank, so the claim lives on the packaging label instead — here is what to look for.

What this piece declares

Seasoned with mild pimentón. Cured 70 days by artisanal methods in La Alberca, Spain, a natural reserve declared a World Heritage site. All-natural, gluten-free, lactose-free, no nitrates or nitrites added.

Sending it as a gift, or putting it on a menu

A cured whole muscle is an easier present than a leg: one piece, no equipment, nothing for the recipient to assemble or find room for. Spanish food gifts, sorted by budget, puts it next to the alternatives at the same price. For a kitchen or a counter, our cost-per-plate page works through the hams plate by plate, and local pickup in Miami Beach is available for part of the catalogue — the Miami page explains how that works.

If you want the leg instead

The least expensive bone-in piece we stock is the Serrano leg at $449 — Serrano, not ibérico, and the grades page says what that changes. For acorn-fed on a smaller budget, the chorizo de bellota at $49.99 is the same pigs in a $49.99 format. Otherwise: all the whole pieces · all the charcuterie.

Prices verified 19 October 2026.