Cured and air-dried eye of pork shoulder
Using eye of the shoulder from locally reared, outdoor reared pork, our Coppa is flavoured with toasted telicherry pepper and juniper berries then hung for 8-12 weeks. Fantastically rich and creamy.
At Somerset Charcuterie we believe in embracing traditional Italian and Spanish methods combined with some of the fantastic flavours and rich food culture of the West Country.
We use mainly Saddleback, Oxford Sandy & Black or Tamworth pigs – outdoor and locally reared. Where possible we are using other local ingredients and our cider, sage, cheese, goat, duck and wild garlic all come from Somerset producers.