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. Once cured - flavoured simply with black pepper - we gently smoke the collars over chestnut wood which we feel to be the most gentle smoke flavour to finish this wonderful cut. It is then air-dried for 3-4 months and then ready to enjoy.