Coppa
Dry cured pork neck with juniper, tea and pepper.
The neck is removed, preserving a complex group of muscles layered with fat, creating the perfect balance in every slice. Packed with salt, pepper, juniper and Georgian black tea for several days or weeks, then hung at 12 degrees to dry and mature for 2-8 months. This has a punchy flavour that will make you think of an alpine forest with the juniper trees, and a rich meatiness balanced with smooth fat and peppery bite.
