Tempus Spiced Coppa

Experience the artisanal craftsmanship behind Tempus Boned Out Shoulder of Pork Coppa. This exceptional delicacy is a true labour of love, with a meticulous 1.5-week curing process and a minimum aging period of 3 months.

Delight your taste buds with the exquisite notes of sweetness, nuttiness, and a rich, deep colour. Spiced Coppa boasts a unique spice profile, featuring hints of black pepper, cinnamon, and clove, ensuring a truly distinctive flavour.

The Coppa, also known as pork collar, is a worldwide charcuterie favourite, renowned for its impeccable balance of lean muscle and fat, approximately 70:30, resulting in a luscious texture and a deeply satisfying flavour. To elevate this already incredible cut, we introduce a subtle blend of thoughtfully sourced whole spices, expertly ground and blended in-house, including the aromatic notes of cardamom, cloves, and cinnamon. Indulge in this culinary masterpiece, crafted with passion and precision.

Tempus uses only ex-breeding sows and ex-dairy beef in their charcuterie, which in the case of the pigs means animals that are often in excess of 4 years old and weigh more than 180kg. The beef comes from animals that can be up to 14 years of age. It is simply impossible for younger or smaller animals to match their levels of marbling, fat ratios, and intensity of flavour. This is fundamental to Tempus. They only use animals at the end of their lives.

In addition to their technical expertise, they are passionate about the flavour and use carefully blended spices to enhance this wonderful meat to produce a range of uniquely Tempus products. In their custom-built facility in Weybridge, they butcher, ferment, cure, and age all of their products. Some of these products can take over a year to mature.