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 with Black Pepper

  • Free-Range Pork (145g of Pork to make 100g of product), Sea Salt, Black Pepper, 

    Allergen advice: Free-from  all known allergens

Fermented Black Garlic