Pork neck fillet from free-range pigs from the West Country is dry cured with pepper, coriander, juniper and mace and then air dried for many weeks, until it has lost almost half its weight, which concentrates and intensifies the flavours.. Serve as part of a mixed plate of charcuterie for a superb starter or eat as you would a Parma ham with fresh figs or melon.
Gold with 3 Stars' - Great Taste Awards 2019
The judges said of this product
- A good looking cut with a ruby red colour and buttery fat. The flavour carries a beautiful richness and as the pork melts on the palate we are left with a wonderful creamy, herby mouthful. Very rich and well made. CHARCUTERIE AT ITS BEST
- Brilliant aromas, with gentle spice melding with mature pork notes. The delightful marbling ensures succulence - this slips down ridiculously easily. A very skillfully seasoned and cured coppa, utterly delightful.
- Beautifully marbled coppa with tremendous depth of flavour - soft, peppery and sweet. Just melts in the mouth.
Capreolus - Dorset Coppa 80g
Pork neck, salt, black pepper, white pepper,
juniper berries, coriander seeds, mace, allspice.
Preservatives: Sodium nitrite, Sodium ascorbate.
160g pork used per 100g product
Minimum pack weight: 80g sliced (Modified
Atmosphere pack with euro-hole for hanging
display – FULLY recyclable)
Ambient transport/Chilled display & storage/
90 days Best Before. Packaging includes barcode.