Artisan Charcuterie 'made slowly' in West Dorset by award winning epicureans

Dorset Coppa 80g - Taste of the West Gold 2022

Capreolus Fine Foods

Regular price £6.70

Tax included.


Pork neck fillet from free-range pigs from the West Country is dry cured with a blend of herbs and spices 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'.


Ingredients: Pork neck, salt, black pepper, white pepper, juniper berries, coriander seeds, mace, allspice.  

160g pork used per 100g.

Preservatives: Sodium nitrite, ascorbic acid.