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 the following versions:
Kent Cure (black pepper, juniper and a touch of garlic)
Rosemary & ThymeCure
Spicy Cure using a hot pepper flake coating.
Available in a 50g sliced pack.