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.
We recommend braising it either as a roast or as steaks.
Total weight: Approx. 6 lb., 1 roast, frozen