Dario Cecchini, the famous Italian Butcher, considers this part of the pig as one of the lesser known but one of the best cuts of pork to cook fresh. You've probably seen it dry cured and sliced thin. This is called Coppa. We are calling this cut our Pork Chuck Roll Roast and when cut into steaks our Pork Delmonico Steak. This part of the animal is where the loin extends into the shoulder.
It is deep in flavor and heavily marbled. It can be cooking like a chop but we recommend braising it either as a roast or as steaks. Simply brown the steaks, deglaze the pan with wine, add in your stock of choice and favorite herbs. Slow cook or braise at 300 degrees for at least 4 hours.
Total weight: Approx. 1.5-2 lb., 4 steaks, frozen