Left Continue shopping
Your Order

You have no items in your cart

You might like
Show options

Coppa with Black Pepper

2 reviews

Winner of The Charcuterie Board 2020

Traditionally cured using salt and ground black peppercorns. Each Coppa is cold smoked over English Oak and air-dried for a minimum of 3-5 months to fully develop a full-flavoured ham. Available as sliced packs (45g)

Nitrate & Nitrite FREE


Free-Range Pork (145g of Pork to make 100g of product), Sea Salt, Black Pepper

Allergen advice: Free-from all known allergens

Once opened, store in the fridge and consume within 2-3 days

Do not exceed the use by date

Serving Suggestions

This is a ready-to-eat air-dried ham, lightly spiced with black pepper and cold smoked over a maple wood fire. Great on sandwiches, in salads or eaten as part of an antipasti.

Judges comments from the The Charcuterie Board Awards 2020:

  • “This was an excellent Coppa, full cure, full flavour and perfectly packaged”

  • “Good flavour, nutty creamy fat, great marbling”

Customer Reviews

Based on 1 review Write a review

Customer Reviews

Based on 2 reviews
Charlotte B.

Excellent quality products! My family loved this. I usually don’t eat meat but I buy from The Baker’s Pig because of their ethics. The shops a little too far for me to pop in but the delivery service is excellent.

Daren Ratcliffe-Speakman
Pepper Coppa

Hello, I purchased your Pepper Coppa pork at the Narberth fayre, the guy in the leather jacket, Oh My, that has to be the finest charcuterie I have ever tasted, melt in the mouth perfection, hands down finer than any Parma or Iberico, amazing:-) Gives credence the legend that Carmarthen hams where the original inspiration for cured pork, Bravo. Is your farm call in for more?

Thanks for your feedback Daren. Glad you enjoyed