Dorset Coppa

The pork neck/collar from free-range pigs is dry cured with a blend of herbs and spices before undergoing a bacterial fermentation which develops flavours and also makes the fat really silky.  It is then air dried for many weeks until it has last almost half its weight, which concentrates and intensifies the flavours.

Serve as part of a mixed plate of charcuterie for a superb starter.

Winner of 3 Stars in the Great Taste Awards 2019, Gold Award – Taste of the West 2012 & 2014

Packed in modified atmosphere (carbon dioxide & nitrogen).  ALL packaging is 100% recyclable

Shelf life: bb_3_month

Ships From: United Kingdom (UK)

Sold By : Capreolus Fine Foods


SKU: CP80X6 Category:


Ingredients: Pork, salt, black pepper, white pepper, juniper berries, coriander seeds, mace, allspice

Preservatives: Sodium nitrite, Ascorbic acid

160g pork used per 100g product





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Capreolus Fine Foods Ltd. is a family-owned charcuterie producer in West Dorset run by Karen and David Richards.  They are their small team follow timeless artisan techniques inspired by the finest Continental producers to make a wide range of charcuterie.  They work with pork, beef, mutton, duck, and venison; most of which is produced locally by small farmers who raise animals specifically for Capreolus.

With a real emphasis on quality they use the finest whole spices, grinding them freshly for each batch. Capreolus has won numerous awards including six products with 3 Stars, six with 2 Stars, and five with 1 Star at the 2019/2020 Great Taste Awards. Their Guanciale (pig cheek cured in the same way as pancetta) was named The Great Taste Charcuterie Product of the Year 2019 and their Smoked Pancetta won the Golden Fork for the South West in 2020.

They are able to supply both whole pieces and sliced meats in modified atmosphere trays which are easy for the busy chef to use and both the plastic tray and the film are 100% recyclable. Capreolus is approved to the SALSA standard.