Winner of The Charcuterie Board 2020

Traditionally cured using salt and ground black peppercorns. Each Coppa is cold smoked over English Oak and air-dried for a minimum of 3-5 months to fully develop a full-flavoured ham. Available as sliced packs (45g)

 

Judges comments from the The Charcuterie Board Awards 2020:

  • “This was an excellent Coppa, full cure, full flavour and perfectly packaged”
  • “Good flavour, nutty creamy fat, great marbling”

Coppa - Pepper

SKU: COP_PEP
£3.75Price
  • Free-Range Pork (145g of Pork to make 100g of product), Sea Salt, Black Pepper, 

    Allergen advice: Free-from  all known allergens

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Call us: 07907 712202

 

The Baker's Pig - Welsh Charcuterie & Smokehouse.

Ty'r Cwm Farm, Carmarthenshire. SA18 1DB

© 2019 The Baker's Pig Welsh Charcuterie & Smokehouse

"some of the best charcuterie we've had from within the UK."

Simon Wright

Food writer, Broadcaster, Restaurateur