Capreolus Dorset Coppa 80g

English artisan Capreolus follows age-old techniques when curing its charcuterie, ensuring cuts like this free-range Dorset Coppa are prepared to its meticulously high standards of quality. It’s cured with black and white pepper, coriander, juniper berries, mace, and allspice before the pork air dried for up to 10 weeks to keep the texture soft. Serve it as part of a platter or cook it up to make it crispy and even more flavourful.


Ingredients
Pork 94.60% , Curing Salt (99.4% Sodium Chloride, 0.6% Sodium Nitrite) 2.84% , Black Pepper 0.71% , White Pepper 0.71% , Coriander 0.23% , Juniper berries 0.23% , Mace 0.14% , Allspice 0.14% , Ascorbic acid 0.19% , Dextrose 0.19% , B-LC-78 bacterial culture 0.2%.

80g