Special Reserve Coppa
"The Mangalitsa is the perfect pig for charcuterie. The team at Beal's Farm have taken it to another level."
Description +
For our Special Reserve range we take selected pigs from our woodland reared herd to three years old. The coppa is cured for up to six weeks, then hung for upwards of two years. That patience produces an incredible depth of flavour, layered with aromatic spice and creamy ribbons of fat through the muscle.
Serve at room temperature, sliced as thinly as you can. Availability is limited to what the drying room allows.
Sliced 75g or 150g packs, 21-day shelf life.
Storage & serving +
Ingredients & allergens +
Delivery & returns +
Air dried charcuterie is cured to keep, so it travels happily without refrigeration. Fresh cuts are sent with ice packs to hold temperature in transit. Orders placed before Wednesday at 9am are dispatched the same week, and delivery is within 24 hours of shipping.
Because this is fresh food we cannot accept returns for change of mind. If anything arrives damaged or not as it should be, get in touch and we will put it right.
From the pass
"Great quality, and our customers love the dishes we use them in. I'd highly recommend this artisan charcutier."
"The Mangalitsa is the perfect pig for charcuterie. The team at Beal's Farm have taken it to another level."
"Their stuff is awesome, so good we serve it as part of our bread course at the restaurant."