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Free-range pork leg muscles are cured in our house cure, before we dry rub and then allow the air drying process to start. It takes around 20 weeks to get to the required texture, then it’s thinly sliced and packed.
This product is ready to eat.
Ingredients: pork, crushed juniper berries, garlic, salt, pepper, dextrose, sodium nitrite, potassium nitrate
(Sliced e. 50g)
Juniper Coppa
£6.99
Availability: 4 in stock
| Weight | 0.050 kg |
|---|
Our Animals Drive Biodiversity
By grazing, browsing, rooting and trampling, the free-roaming animals at Knepp create a dynamic mosaic of habitats – from open grassland to scrub and woodland – supporting a rich web of life. Their presence is driving the return of rare species like nightingales, turtle doves, and purple emperor butterflies.
