Capocollo (Coppa) 100g
Cured pork neck washed in red wine crusted with pepper and Wildbrumby Gin botanicals then air dried at 1150 meters above sea level. Just like Italians have been doing for generations. It’s not smoked, but during the long drying period they rub shoulders with some of our smoked products resulting in a light smoke flavour.
Sliced paper thin this Coppa is perfect for an antipasti platter – just add some of our bresaola, smoked chicken and smoked trout, a couple of olives and some cheese.
100 grams
Cured pork neck washed in red wine crusted with pepper and Wildbrumby Gin botanicals then air dried at 1150 meters above sea level. Just like Italians have been doing for generations. It’s not smoked, but during the long drying period they rub shoulders with some of our smoked products resulting in a light smoke flavour.
Sliced paper thin this Coppa is perfect for an antipasti platter – just add some of our bresaola, smoked chicken and smoked trout, a couple of olives and some cheese.
100 grams
Cured pork neck washed in red wine crusted with pepper and Wildbrumby Gin botanicals then air dried at 1150 meters above sea level. Just like Italians have been doing for generations. It’s not smoked, but during the long drying period they rub shoulders with some of our smoked products resulting in a light smoke flavour.
Sliced paper thin this Coppa is perfect for an antipasti platter – just add some of our bresaola, smoked chicken and smoked trout, a couple of olives and some cheese.
100 grams
