Dorset Coppa 80g
The free-range pork neck is dry-cured with a blend of herbs and spices and air-dried for weeks.
The pork neck/collar from free-range pigs is dry-cured with a blend of herbs and spices. It is then air-dried for weeks until it has lost almost half its weight, which intensifies the flavours.
Serve with a mixed charcuterie platter for a superb starter.
3 Stars Great Taste 2019
Gold Award - Taste of the West 2012 & 2014
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|Standard shipping (2-3 days)||£3.00|
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Pork neck, salt, black pepper, white pepper, juniper berries, coriander seeds, mace, allspice.
Preservatives: Sodium nitrite, Ascorbic acid.
160g pork used per 100g porduct.
Ambient transport/chilled display and storage.
90 days Best Before.