43718

Dorset Coppa Sliced

Pack Size:1x300g

Product Code: 43718

£13.20

10000 in stock

The collar of free-range pigs is cured with black and white pepper, coriander, juniper berries; mace, and allspice. After curing the meat is fermented, which keeps helps to keep the texture soft and changes the structure of the fat; this gives it a silky mouth-feel as the fat starts to render in your mouth. It is then air-dried for between 6 and 10 weeks (depending on the size of the pig) in temperature and humidity controlled rooms. Perfect served as part of charcuterie platter it may also be cooked, becoming crispy and full of flavour.

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	Per 100g
Energy (kcal)	337
Energy (KJ)	1402
Carbohydrates (g)	0.2
Of which are sugars (g)	0.2
Fat (g)	25.6
of which saturates (g)	9.3
Salt (g)	4.9

Ingredients:

Pork 94.61%, Curing salt 2.84%, Black pepper 0.71%, White pepper 0.71%, Coriander 0.23%, Juniper berries0.23%, Mace 0.14%, Allspice 0.14%, Ascorbic acid 0.19%, Dextrose 0.19%, B-LC-78 culture 0.02%

Allergens:

You should always check the allergens of the product once it has been delivered.

Prices are correct at the time of going to print, all information is subject to change without notice. Our product details, including product names, descriptions, specifications and images of serving suggestions, are not intended to constitute the full legal description of the products, and does not necessarily include all information including allergens. The Fine Food Company may change product specifications or information at any time and such amendments may not be updated online immediately. For full and up-to-date details including allergens, please refer to the product packaging or alternatively contact The Fine Food Company on 01935 810 210. View our full Product Disclaimer.