"The chef at Coppa rocks it when it comes to cooking pig parts. This delicious, wood-oven roasted pig’s tail with mostarda glaze is pork at its best."
ChefTodd WinerNatick, Boston
"The smoky combo of pork and red peppers is always a favorite of mine, so much that I had these sandwiches at my wedding."
"Anything with shaved pork, cheese, and Tabasco mayo is good in my book. This hot sandwich also comes with a side of housemade pickles and a side of cole slaw."