Mace & Allspice Coppa - Whole - Foodservice

Air dried muscle of pork neck, dry cured with a blend of peppers, coriander, juniper, mace & allspice. The muscle is then air dried for over 12 weeks until the required texture is created.

Gold medal winner in both the British Charcuterie Awards & British Cured Meats Awards and runner up overall best whole muscle product.

Allergens: NONE