Hartgrove Coppa
3 month dry aged Hartgrove Coppa ham.
High welfare air dried pork, dry cured in a gentle mix of herbs and spices and aged for a minimum of 3 months. A fantastic addition to a British charcuterie sharing board or antipasti selection. Try wrapping around asparagus spears or pickles. Use in place of parma ham.
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Frequently Asked Questions
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Coppa is a whole muscle cured meat made from the neck and shoulder of the pig, rather than being minced and packed into a casing like salami. It is dry cured, then hung to air dry slowly so the flavour deepens and the texture becomes tender.
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Both are whole muscle meats that are salt cured and air dried, so they share that silky texture and sweetness. The difference is the cut. Coppa comes from the neck and shoulder, which carries more fat running through the muscle, while prosciutto is made from the leg.
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Serve it thinly sliced and at room temperature, which lets the fat soften. It is a natural fit on a charcuterie board or antipasti selection, and works beautifully wrapped around asparagus spears or cornichons.