Tempus Spiced Pork Coppa
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.
Cured for 1.5 weeks, and then cased in a beef bung and aged for a minimum of 3 months.
The guys at Tempus add to this incredible cut a delicate blend of carefully sourced whole spices that they grind and blend in-house, including cardamom, cloves and cinnamon.
Tasting Notes: Sweet, nutty, deeply coloured with a unique spice profile black pepper, cinnamon and clove
Have a look at their website to find out more about their curing processes and what they do, click here.
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