From the fantastic team of top chefs that produce really contemporary British Charcuterie products with an edge from their HQ In Brighton. Their free range, high welfare and locally sourced pigs graze on the South Downs. This Coppa (pork collar) is cured with ginger, seaweed and dried wild mushrooms. Then washed in sake.
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From the fantastic team of top chefs that produce really contemporary British Charcuterie products with an edge from their HQ In Brighton. Their free range, high welfare and locally sourced pigs graze on the South Downs. This Coppa (pork collar) is cured with ginger, seaweed and dried wild mushrooms. Then washed in sake.
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