Award Winning Northern Irish Charcuterie

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Coppa - Smoked Paprika and Cayenne Pepper

Air dried muscle of pork neck, dry cured in a blend of smoked paprika and cayenne pepper. The muscle is then dried for many weeks until desired texture is created.

Sliced & vacuumed packed, ready for you to serve.  Shelf life 30 days minimum

Won bronze in British Charcuterie Awards 2018

minimum weight. 50g. 

Allergens: NONE


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