Coppa Sliced, or pork collar, is characterised by a golden ratio of lean muscle to
fat, which gives a deep, rich flavour and wonderful texture. Tempus adds a fragrant layer of spice with cardamom, cloves and cinnamon.
INGREDIENTS - Pork, Salt, Black Pepper, Juniper Berries, Red Wine, Sodium Nitrite, Cloves, Cinnamon.
Made in Surrey, England
Provenance - Tempus, the Latin word for time, underpins everything Dhruv and Tom do to create their exceptional cured meats. They are the first British producers to exclusively use 100% British ex-breeding cows and ex-dairy beef in their products. For pork products, this means that they only ever use an animal that is over 4 years old and weighs more than 180kg. The reason for this? Not only is this approach the most sustainable and ethically sound, but the older animals deliver great marbling, fat ratios and intensity of flavour which you can’t compare to a younger, small animal. Tempus are proud of their ethos of utilising the food-chain correctly. They believe there is a responsibility to use animals already in existence, as these, often overlooked animals are truly special. They should be treated with the respect reverence they deserve. In this instance, old is indeed better.
Energy kJ 1815, Energy Kcal 437, Fat 34g, of which saturates 16.2g, Carbohydrate 0.10g, of which sugars 0.10g, Protein 32.6g, Salt 1.35g
Keep refrigerated below 7 degrees. Once opened, use within 3 days.
Our deliveries are packaged in a Harvey & Brockless cardboard box with protection and ice packs inside to keep your products safe and at the correct temperature when delivered.
The delivery will be made via DPD, please make sure you are available to accept your order once you receive your DPD dispatch email/text, please also ensure you provide the correct delivery information as DPD will use this to update you with tracking information for your order.
The majority of our products are perishable so we advise they should be chilled as soon as possible once delivered. We currently do not offer gift wrapping.
