Xalapa Coppa is a take on the traditional Italian Coppa, curing the whole 'ribeye' muscle from the pork shoulder, but this variation uses mexican spices and chillies to bring warmth and complexity to the already rich and savoury charcuterie. Best served at room temperature as part of a platter.We have been enjoying Andy's charcuterie since we started Field & Flower, and are excited to list his fantastic whole muscle cuts and salamis. Somerset Charcuterie share our values in sourcing from free-range farming systems and using traditional dry curing methods.
