Pat the coppa dry with paper towels.

Season all sides with kosher salt.

Place on a wire rack set over a baking sheet.

Refrigerate, uncovered, for 1 hour to 48 hours.

After brining, remove the coppa from the fridge.

In a small bowl, combine porchetta seasoning, Forte olive oil, black pepper, and lemon sea salt.

Massage the marinade evenly over the coppa.

Option 1: Let sit at room temperature for 30 minutes before cooking.

Option 2: Wrap the marinated coppa tightly in plastic wrap and refrigerate overnight.

If refrigerated, remove from the fridge and let sit at room temperature for 60 minutes before cooking.

In a skillet over medium heat, add Everyday olive oil and sauté minced shallot for 3 minutes.

Add white wine and reduce by half.

Stir in chicken stock and green tomato mostarda. Simmer for 5–6 minutes.

Blend the sauce using an immersion blender until smooth.

Return the sauce to low heat.

Whisk in cold butter cubes until glossy.

Add thyme and season to taste. Keep warm.

Preheat a cast iron skillet over medium-high heat. Add 1 tablespoon Forte olive oil.

Sear the coppa for 3–4 minutes per side until deeply browned.

Transfer the skillet to the oven and roast for 10–12 minutes, or until the internal temperature reaches 145°F.

Rest the coppa for 10 minutes.

Slice against the grain into ¼- to ½-inch thick pieces.

Arrange sliced coppa on a serving platter.

Spoon the green tomato mostarda sauce generously over the meat.

Garnish with toasted hazelnuts, lemon sea salt, and chopped thyme.

Drizzle with additional Forte olive oil.