We make our Coppa with a three stage process; firstly the pork collar is cured at low temperatures in the salt and spices to allow the curing process to begin. Then its hung about 8 weeks keeping the temps really low, which keeps the salt active, and which allows it to gently penetrate fully to the centre. After that its then hung for around 2 months in the maturation chamber. Which in all gives us almost a 40% weight loss. And what makes ours different is that we use British sows, which are much larger (almost double the standard Coppa size) and cured and dried for longer which allows it to generate a more rich flavour, and is a longer process and allows it to tenderise. This cured marbled collar is a great showcase for flavoursome, well raised British pork.
Ingredients - British Pork Collar, Black Pepper, Cloves, Nutmeg, Juniper, Mace, Garlic, Sugar, Salt, E250, E252