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. 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.
'Gold Award' - Taste of the West 2012
This is what the judges said of the Coppa 'Superbly presented. The aroma was as expected and the appearance excellent. It has a good texture and the flavour is exquisite. This is a masterpiece and cannot be improved on in any way'.