Dorset coppa

Dorset coppa

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This coppa is made from the collar muscles of whey fed, free range, rare breed Oxford Sandy and Black pigs. The collar is a hard working muscle, with a deep red colour and intramuscular fat. Both of these give the meat an intense flavour and silky mouthfeel. The coppa is dry cured with pepper, coriander, juniper and mace and then air dried for many weeks. 

David and Karen Richards run Capreolus Fine Foods from their idyllic home in Dorset. 

Average weight: 50g

Our charcuterie is available for next day delivery and sent via courier direct from our producers. Unlike fresh meat, our charcuterie is shipped at ambient temperature as all the meat is cured. Your box will be with you within 24hrs of packing.

We recommend storing your charcuterie in your fridge at home, but allowing it to come up to room temperature before consumption.

Pork, salt, black pepper, white pepper, dextrose, juniper berries, coriander seeds, mace, allspice, preservatives : sodium nitrite, sodium ascorbate


We have charcuterie subscriptions available - just head to the subscriptions area of our site to find out more.

Quick recipe ideas

A delicious alternative to parma ham with figs or fresh melon 

Check out more recipes

Encased v whole muscle

Cured meats can be split into two categories. Whole muscle meats are made with the whole muscle of an animal (picture a Serano ham) and are typically air dried or smoked. Encased meats (like your classic salami) use chopped or ground meat which is typically fermented and 'encased' to hold everything together

David and Karen Richards run Capreolus Fine Foods from their idyllic home in Dorset

Local tasty produce

Dorset coppa

Dorset coppa


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