Description

Mount Grace Coppa – North Yorkshire’s Take on a Classic Italian Cured Meat

Sourcing:
Produced by Mount Grace Charcuterie in North Yorkshire, using outdoor-reared, rare-breed pork sourced from trusted local farms. The focus on slow farming and natural feeding ensures the pork is rich in flavour and perfectly suited to long curing.

About the Cut:
Coppa is made from the pork collar (the muscle running from the neck down to the shoulder). It’s a cut prized for its natural marbling, which keeps it moist and flavourful during the curing process. This intramuscular fat is what gives coppa its silky texture and luxurious mouthfeel.

Curing & Flavour:
The pork collar is hand-rubbed with a mix of salt, herbs, and spices, then slowly air-dried. Over weeks of maturation, the flavours deepen and the texture firms, producing a delicate balance of savoury richness, sweet nuttiness, and a subtle peppery warmth.

Serving Suggestions:

• Slice thinly and serve as part of a charcuterie board with cheese, olives, and bread.

• Pair with figs, pears, or grapes for a sweet-savoury contrast.

• Layer into sandwiches or focaccia with soft cheeses.

• Enjoy with a drizzle of good olive oil or balsamic vinegar for a simple antipasto.

Nutritional Value:
Coppa is high in protein and provides natural fats that enhance flavour and satisfaction. Because it’s air-dried, it’s nutrient-dense with concentrated savoury flavour, making small portions go a long way.

Health Benefits:

• High-quality protein to support muscle and recovery.

• Naturally gluten-free.

• Traditionally cured without artificial additives.