A lovely tasting soft cured meat, the coppa muscle is part of the shoulder of pork which is claimed to be the tastiest part of the pig. Mildly spiced with fennel and juniper berries for a subtle and delicious flavour. Coppa is hung for a minimum of six weeks.
Made withPork, fennel, juniper berries, garlic, pepper, salt
Contains no known allergens
Storage / use by instructions
Store in fridge. Once opened consume within 4 days.
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Some of the finest hand-made Charcuterie in the UK