Coppa
Our Great Taste award winning coppa uses the whole neck muscle, a darker cut, dry cured in an aromatic blend of herbs and spices. Clove and cinnamon come through subtly, and months of slow air drying give a marbled texture that melts in the mouth. The centrepiece of any charcuterie board, or drape a slice...
Description +
Our Great Taste award winning coppa uses the whole neck muscle, a darker cut, dry cured in an aromatic blend of herbs and spices. Clove and cinnamon come through subtly, and months of slow air drying give a marbled texture that melts in the mouth.
The centrepiece of any charcuterie board, or drape a slice over warm sourdough and let the fat soften.
Ingredients: pork, herbs and spices, pepper, sugar, sodium nitrate, sodium nitrite.
Wheat, dairy and gluten free.
Sliced 75g or 150g packs, 21-day shelf life. Whole piece 500g or 1kg, 6-month shelf life.
Storage & serving +
Keep refrigerated, and follow the date and guidance printed on the pack. A whole piece will keep longer than sliced, so buy the piece if you are working through it slowly.
Take charcuterie out of the fridge a little while before serving. Warming it gently to room temperature lets the fat soften and the aroma open up.
Ingredients & allergens +
Delivery & returns +
Air dried charcuterie is cured to keep, so it travels happily without refrigeration. Fresh cuts are sent with ice packs to hold temperature in transit. Orders placed before Wednesday at 9am are dispatched the same week, and delivery is within 24 hours of shipping.
Because this is fresh food we cannot accept returns for change of mind. If anything arrives damaged or not as it should be, get in touch and we will put it right.
From the pass
"Great quality, and our customers love the dishes we use them in. I'd highly recommend this artisan charcutier."
"The Mangalitsa is the perfect pig for charcuterie. The team at Beal's Farm have taken it to another level."
"Their stuff is awesome, so good we serve it as part of our bread course at the restaurant."