Oak Smoked Coppa

Made with the collar muscle of our free range rare breed pork which has a beautiful fat to meat ratio. Our Oak Smoked Coppa is cured using fresh rosemary, garlic and juniper before being washed in a cocktail of brandy and red wine, then gently smoked over oak for four days. It’s then dried to perfection for a minimum of 12 weeks giving a deliciously rich and smokey flavour.

One of our most popular cures which has earned one star in the 2018 Great Taste awards and now three gold stars in the 2022 Great Taste Awards. Here’s what the judges had to say.

“This is by some distance the most balanced and complex cured meat we have enjoyed in a good while, the brandy at the end lends a warmth and depth to a meat that is happily in tune with itself. Each ingredient is working to create the complete experience - the sum of its parts delivers the such a wow factor and a long, long finish sitting so well on the palate.”

“Beautiful looking charcuterie with a decent marbling of fat. Gorgeous warming aroma from the spice and a sweet nuttiness from the smoke and pork. A very well judged and balanced cure and smoke. All flavours work well together and complement the pork - it is still allowed to shine and be the star. Delicious!”

“This looks fabulous, deep garnet red pork with a generous amount of fat. Appealing clean aroma. Savoury, rich and porky with the additional ingredients dancing in a supporting role. The flavour lasts well. An example of fine ingredients and a skilled hand at work.”

Approx Weight 40g