Whole muscle charcuterie cut from the coppa or collar muscle, found at the top of the shoulder running from the end of the loin to the back of the head of the pig. A unique sweet pork flavour profile with an almost perfect mix of lean and natural internal fat, this is enhanced by our subtle cures.
 
Our Coppa is made uisng our Kent Cure (black pepper, juniper and a touch of garlic)
 
Available in a 75g sliced pack.