Coppa with Black Pepper
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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
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”