Highly commended at the Taste of the West Awards 2015, this coppa is rich and creamy. It’s made from pork shoulder cured with juniper, salt and Telicherry pepper before hanging for three months. We have a close relationship with Somerset Charcuterie, who supply us with some the UK’s finest chorizos and salamis. Made in salt chambers in specialist hanging rooms, the flavours and texture of this award-winning charcuterie are unique.
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