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Sliced Xalapa Coppa (60g)
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.
Serves 1-2
Subscription price
Regular price
Sliced Xalapa Coppa (60g)
Subscription price
Regular price
Order today and get it Friday 28th of March.
You can pick a later date at checkout.
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.
Pork (96%), Salt, Chilli Powder, Oregano, Cumin, Garlic, Black Pepper. Made with 148g Pork per 100g of Coppa.
For allergens see ingredients in BOLD.
| Typical values per 100g: | |
|---|---|
| Energy | 1745kJ |
| 421kcal | |
| Fat | 34.2g |
| of which saturates | 12.0g |
| Carbohydrates | 1.7g |
| of which sugars | 0.6g |
| Protein | 27.0g |
| Salt | 5.45g |