Smoked Coppa

The same cut and process as the Spiced Coppa, this is different because it has been smoked over chestnut wood. This is only one of two smoked products that we make at Tempus (the other being our King Peter Ham which is much more lightly smoked). We wanted to show how very different two near identical products can be with small change made to the process. This coppa or collar of pork is cured with black pepper and then smoked to give it a robust, meaty flavour. Other than the black pepper there are no other flavours used to showcase the smoke against the wonderful, rich flavour of the sows we use. Smoke is such a polarising flavour so we knew that this product would divide opinion but we feel that it has a perfect place in our range.