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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.
The same cut and process as the Spiced Coppa, this is different because it has been smoked over chestnut wood. This is only one of two smoked products that we make at Tempus (the other being our King Peter Ham which is much more lightly smoked). We wanted to show how very different two near identical products can be with small change made to the process. This coppa or collar of pork is cured with black pepper and then smoked to give it a robust, meaty flavour. Other than the black pepper there are no other flavours used to showcase the smoke against the wonderful, rich flavour of the sows we use. Smoke is such a polarising flavour so we knew that this product would divide opinion but we feel that it has a perfect place in our range.
Best Served With
Raclette or fondue, pickles, pumpernickel bread with salted butter and a glass of off dry Rieslings, gewürztraminer, stouts, sherries.
Award-winning Taste
Great British Charcuterie Awards 2018 Silver Medal, Great Taste Awards 2019 2 Stars, Great Taste Awards 2020 2 Stars, Great Taste Awards 2021 1 Star, Great Taste Awards 2022 1 Star
