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
Tasting Notes: Sweet, nutty, deeply coloured with a gentle aftertaste of chestnut smoke
As with the spiced coppa we feel this cut needs little added as it is already so good, but a hint of smoke alongside the natural sweetness gives us a truly great product. Cured and aged in the same way as the spiced coppa, we have replaced the spice with smoke giving a completely different product and flavour profile.
Chestnut Smoked Coppa (75g)
INGREDIENTS: Pork, Salt, Black Pepper, Red Wine, NaNo2