£2.00

Coppa

6 slices approx weight 50gm. Contains preservative E251 E252

Category: Uncategorized

Description

The neck fillet of a pig is removed from the shoulder. It is cured with sea salt, herbs and juniper and then tightly wrapped in muslin and hung to dry. Aged for around 12 months. The coppa is cured for us by de Bosses a small Salumeri in St Rhémy En Bosses a small village on the Italian Swiss border. We slice the Coppa to order.

Out of stock

Your Say

The finest English Lamb producer

Rose Prince author & food journalist

Iconic Foods of the Decade – Dry Aged Beef from Thoroughly Wild Meat

Telegraph Weekend

No 1 Meat Suppliers for Christmas

Observer Food Monthly

Your meat was OUTSTANDING ! Everyone who ate it was bowled over. So thank you !

Debbie Major - Delicious Magazine

As ever, Andrew, you’re a winner all the way! That salmon-cut silverside from the Ruby Red beef is brilliant. And, superb value.

CT London

Just to say how delicious the ribs of beef were yesterday – It cooked very well, and I can’t remember when I last had such an enjoyable beef roast

RC London

We ate the Salt Marsh Lamb Chops tonight, OMG they are outstanding

FC Somerset

Sensational, the depth of flavour and soft succulence of texture in the leg of Lamb we had from you for our roast yesterday. The only word for it. Sensational.

CT London

the best Rib of Beef we have ever eaten

The Johnson Family, Bath

Coppa

HAVE YOU EVER TRIED OUR....?

Half Leg of Lamb – Fillet cut

Half Leg of Lamb – Shank

Half Shoulder – Knuckle

Skirt of Beef

Your Say