Coppa Roast

Make some deep cuts in the cup and insert the cloves of garlic and rosemary, distributing them throughout the pulp. Season with seasoned salt and pepper, then check that the herbs are well incorporated and do not protrude excessively from the surface.

Wrap the cup completely with the slices of pancetta, overlapping them enough to cover the meat. Tie the piece with kitchen twine in a firm and regular manner, so the pancetta will stick together during browning and cooking.

Pour the extra virgin olive oil and add the butter in a baking pan Suitable for oven cooking. Add the chopped onion and sauté until soft. on the heat: it must become soft and translucent, without darkening, releasing a delicate aroma.

Place the meat in the baking pan and brown it on all sides, turning it carefully. Continue until the pancetta and the surface of the coppa is evenly golden; a thorough browning concentrates the aromas and prepares the base for the deglazing.

Pour the brandy over the meat and let the alcohol evaporate, maintaining the heat until it reaches a brief boil. Continue cooking until the pungent aroma of the alcohol fades and the liquid collects at the bottom along with the browning juices.

Cover the cup with parchment paper and add the garlic called for in the baking panBake in a preheated oven at 180°C (356°F) for about two and a half hours, keeping the meat covered during cooking.

Turn the coppa several times as it cooks, so the heat is evenly distributed and the bottom stays well-moistened. Continue cooking until the meat is tender and the surface appears well-cooked, with a soft, aromatic base.

Once cooked, crush the garlic well into the bottom of the pot and pass the liquid through a sieve. Collect the strained sauce, ensuring it is smooth and free of coarse debris, ready to serve with the meat.

Remove the string and cut the coppa into even slices. Serve piping hot, spooning the strained sauce over each slice and letting the sauce moisten the meat and complement its flavor.