Coppa is made from the collar (neck fillet) of free-range pigs. It is dry-cured with a blend of herbs and spices and then fermented and air-dried for several weeks, which intensifies the flavours.

Serve as part of a mixed charcuterie platter for a superb starter.

The Great Taste judges said, “The flavour carries a beautiful richness, and as the pork melts on the palate, we are left with a wonderful, creamy, herby mouthful. It is very rich and very well made. This is charcuterie at its best.”