Cut: collar from shoulder of pig
Technique: boned out shoulder of pork. Cured for 1.5 weeks, and then cased in a beef bung and aged for a minimum of 3 months
Origin: UK, Suffolk
Tasting Notes: Sweet, nutty, deeply coloured with a unique spice profile black pepper, cinnamon and clove
The coppa, or pork collar, is a cut synonymous with charcuterie the world over. Characterised by it’s natural golden ratio of lean muscle to fat (around 70:30) it has a deep, rich flavour and a wonderful texture. We add to this incredible cut a delicate blend of carefully sourced whole spices that we grind and blend in-house, including cardamom, cloves and cinnamon.
INGREDIENTS: Pork, Salt, black pepper, cinnamon, juniper, cloves, red wine, sodium nitrite.