An Italian classic fast becoming a British favourite. The savoury and saltiness of any good aged ham, lifted and enhanced by a delicate herb cure. Also known in Italian as capicola and the US as capocollo.
The Makers' Inspiration
Pork coppa inspires every day. It's our interpretation of a classic, so it's kept simple. It's such a rewarding product to make though, that it renews the charcutier's passion with every batch.
 
How We Make It
Master Butcher David meticulously takes the coppa from the shoulder, shaping it for consistency of cure and slice. We dry cure in salt, herbs and spices, before hanging to dry for as long as it takes to reach the combination of taste and flavour we demand from coppa ham.
 
Tasting Notes
When a person is tired of air-dried coppa, they are tired of life. The meatiest of the lomo, coppa, air-dried ham trinity, with creamy cured fat distributed throughout the joint, there is no culinary job cannot do. Roll it up, board it up, wrap with it, top with it and sandwich it. And do them all with a good red wine if you can.
 
The Judges' Verdict - Great Taste 2 Star
"We love the approach with the nose to tail philosophy. The meat has lovely gloss and deep red colour. It also has attractive looking fat. We liked the inviting savoury nose. There is a lovely soft texture and the fat melts in the mouth. We love the spiced, porky and savoury tastes. The length of flavour is nice. This coppa made us smile."
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