Beal’s Mangalitsa Coppa is another award-winning British Coppa made from rare breed mangalitsa pigs. Whole marbled neck muscle is cured with cinnamon and cloves to produce this melt in the mouth Coppa from Phil and Melissa at Beale’s farm in Chailey in Sussex. Their mangalitsa range is a real treat and a must for any charcuterie experts out there. This Great Taste award winning Coppa uses the whole neck muscle, which is a darker meat, and when dry cured in an aromatic blend of herbs and spices, the clove and cinnamon flavours infuse and come through with subtlety. It is air dried for three to four months resulting in marbled texture which leaves a creamy melting taste in the mouth. INGREDIENTS; PORK, HERBS & SPICES, PEPPER, SUGAR, sodium nitrate & sodum nitrite Wheat, Dairy & Gluten Free. Whole cut piece 500 grams and 1Kg - 6 months shelf life.