Coppa Spiced Sliced Tempus

From Suffolk, this boned out shoulder of pork is cured  for 1.5 weeks, encased and then aged for 3 months. The coppa, or pork collar, is a cut synonymous with charcuterie the world over. Characterised by it’s natural golden ratio of lean muscle to fat (around 70:30) it has a deep, rich flavour and a wonderful texture. We add to this incredible cut a delicate blend of carefully sourced whole spices that we grind and blend in-house, including cardamom, cloves and cinnamon.  It has a  sweet, nutty, deeply coloured with a unique spice profile black pepper, cinnamon and clove taste.