Dorset Coppa Sliced

Pack size:

1x80g

Case:

10 units

Splits available

The collar of free-range pigs is cured with black and white pepper, coriander, juniper berries; mace, and allspice. After curing the meat is fermented, which keeps helps to keep the texture soft and changes the structure of the fat; this gives it a silky mouth-feel as the fat starts to render in your mouth. It is then air-dried for between 6 and 10 weeks (depending on the size of the pig) in temperature and humidity controlled rooms. Perfect served as part of charcuterie platter it may also be cooked, becoming crispy and full of flavour.