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An Italian classic fast becoming a British favourite. The savoury and saltiness of any good aged ham, lifted and enhanced by a delicate herb cure.
Pork coppa inspires every day. It's our interpretation of a classic, so it's kept simple. It's such a rewarding product to make though, that it renews the charcutier's passion with every batch.
Master Butcher David meticulously takes the coppa from the shoulder, shaping it for consistency of cure and slice. We dry cure in salt, herbs and spices, before hanging to dry for as long as it takes to reach the combination of taste and flavour we demand from coppa ham.
When a person is tired of air-dried coppa, they are tired of life. The meatiest of the lomo, coppa, air-dried ham trinity, with creamy cured fat distributed throughout the joint, there is no culinary job cannot do. Roll it up, board it up, wrap with it, top with it and sandwich it. And do them all with a good red wine if you can.
"We love the approach with the nose to tail philosophy. The meat has lovely gloss and deep red colour. It also has attractive looking fat. We liked the inviting savoury nose. There is a lovely soft texture and the fat melts in the mouth. We love the spiced, porky and savoury tastes. The length of flavour is nice. This coppa made us smile."
The extra savouriness of coppa versus other pork hams, and delicious coppa fat loves Rebellion IPA, which is smooth and refreshing, with plenty of flavour that the coppa is able to match.
Shop the match when it lands.
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What cut is Coppa?
Coppa is a pork shoulder cut. That's the upper front leg of the pig, where it meets the neck.
What meat is Coppa?
Traditionally, Coppa is pork.
What does Coppa mean in English?
Coppa means 'collar'. It refers to the pork shoulder cut of meat that's used to make Coppa.
Is Coppa dried?
Coppa is charcuterie cured in herbs, spices and salt, and then air-dried to improve the texture and intensify the flavour. It's a moist cut run through with fat.
Is Coppa the same as Jamon?
Coppa and Jamon are different. Coppa is made from the front shoulder, whereas Jamon is made from the rear leg. They have different textures and flavours. Typically, Jamon is cured without the herbs and spices used in Coppa curing. Jamon is made at a higher temperature, and so the fat melts into the meat, where Coppa is made at a lower temperature that maintains the distinct seams of fat.
Is Coppa the same as Parma Ham?
Coppa and Parma Ham are not the same. Coppa is made from the front shoulder, whereas Parma Ham is made from the rear leg. They have different textures and flavours. Typically, Parma Ham is cured without the herbs and spices used in Coppa curing. The fat on a Parma Ham sits on the outside of the cut and Coppa's fat is marbled throughout, like a ribeye steak.
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