The secret to the Somerset Charcuteries Sliced Coppa deliciously rich and creamy flavour is in not rushing.
They use the eye of the shoulder from slow-growing rare breed pigs and spend time preparing the cure so that it releases the oils and flavours from tellicherry pepper and the juniper.
The meat is cured in its own juices for as long as it needs before hanging in a humidity-controlled environment until it has reached the desired moisture loss.
Nothing happens quickly in this process but the reward is in the result.