Smoke & Cure Coppa

This whole-muscle charcuterie is one of our favourites, renowned for its sweet, nutty, and gently spiced profile.

Boasting the perfect meat-to-fat ratio, the Coppa is enhanced with an exclusive blend of pepper, coriander, garlic, and nutmeg. 

This classic cut, known as the Collar in the UK, is taken from the neck of the finest free-range and ethically reared pigs and is perfectly suited for air-drying . 

After curing, each muscle spends months in their ageing chamber, where the flavours gently mature until it becomes a charcuterie masterpiece.