The coppa, or pork collar, is a cut synonymous with charcuterie the world over. Characterised by it’s natural golden ratio of lean muscle to fat (around 70:30) it has a deep, rich flavour and a wonderful texture. Once cured – flavoured simply with black pepper – the collars are gently smoked over chestnut wood to give the most gentle smoke flavour to finish this wonderful cut. It is then air-dried for 3-4 months and then ready to enjoy. Best served with raclette or fondue, pickles, pumpernickel bread with salted butter.
Winner of Great British Charcuterie Awards 2018 Silver Medal, Great Taste Awards 2019 2 Stars, Great Taste Awards 2020 2 Stars, Great Taste Awards 2021 1 Star, Great Taste Awards 2022 1 Star.