Coppa Roast With Saké Butter Sauce

Coppa Roast With Saké Butter Sauce

Coppa Roast With Saké Butter Sauce

Coppa is also known as pork collar, CT butt, and the king of the shoulder. It is a cherished muscle cut of the pig from deep within the boston butt. Only about 3-4 lbs of each 10lb butt actually qualifies as coppa. 

The coppa is best known for being cured but, because of its tenderness, it can also be roasted whole for 2-3 hours, as we've done here, and sliced into filet-like juicy steaks.


  • 1 pork coppa (3.5-4#), trussed with twine
  • 3 sprigs of rosemary 
  • Salt and pepper
  • ¼ cup of your favorite Italian spice rub (we like the “Tutto Porchetta” from Burlap & Barrel by Fatted Calf)
  • 1 cup of dry sake
  • 1 Tbsp all-purpose flour
  • 1 Tbsp butter


Preheat oven to 425 degrees F.

Remove the coppa from the packaging and pat dry with paper towels.

Season liberally with salt, pepper, and the Italian spice rub.

Place the rosemary on top and begin trussing with butcher’s twine at equal intervals, tying over the rosemary and securing it to the roast. You will need to tie this approximately 6 times to ensure an even round shape.

Place in a roasting pan with a rack and roast for 25 minutes, flip the roast upside down halfway through to brown the bottom of the roast.

After 25 minutes, remove the pan from the oven and lower the temperature to 325 degrees F. Add 1 cup of sake to the pan, cover with foil, and return to the oven for 1-1.5 hours or until the roast reaches your desired temperature (we like to pull the roast 135-140F for medium doneness.) 

Remove the roast from the pan to rest. Pour the juices from the pan into a heat-safe measuring pitcher. You need about 1 cup of liquid total, so add chicken stock if needed to reach 1 cup.

In a small saucepan over medium heat, melt the butter until foaming and add the flour, whisking to prevent lumps. Cook for 1 minute to remove the raw flour flavor from the roux. 

Steadily pour the juices from the roast into the saucepan, whisking to prevent lumps, and turn the heat up to medium-high. Bring the mixture to a boil and then turn the heat off. The sauce should coat the back of a spoon. If it is thicker than you’d like, add a Tbsp of water or stock to get the desired consistency. Taste and adjust the seasoning, keeping in mind that this will already be relatively well seasoned from the roast drippings. Keep warm.

Just before serving, remove the twine from the roast, and slice into ½ inch slices. Serve with the sauce.