Coppa
Coppa
Cured with garlic, rosemary, cinnamon and black pepper, then steeped in Wilding farmhouse cider before being
matured for a minimum of 5 months. Coppa is taken from a single muscle group from the neck of the pig where
the meat is naturally interspersed with creamy fat, giving an almost salami-like eating experience with the ham-
like deep broth-y flavours.
Westcombe Charcuterie is made in east Somerset using veal from our own Dairy herd, complimented by
outdoor reared heritage breed pork, all from low input farming systems.
Bull calves are a by-product of any modern dairying system. By using the veal meat from our animals to make
salami, we are able to create a viable use for the calves. This allows us to rear them, on the farm, for around
8-12 months. Like the rest of the herd, the bull calves get to enjoy the lush green pasture, roaming the
Westcombe hills from spring to autumn, before wintering in airy, deep straw barns.
Our whole muscle products are made only from individually selected prime cuts of pork, cured with sea salt,
herbs and spices. No nitrates, nitrites or ripening cultures are added. For us, this produces the most natural and
delicious tasting products. For our salamis, we do use nitrates, nitrites and ripening cultures, as there is strong
evidence to suggest their use improves both the safety and the quality of salami.
We aim to make truly delicious charcuterie of the highest quality, that is produced with well-informed, sound
practice at every step.
