Coppa/ Capocollo

Sliced Coppa. Click and Collect Only

£6.50
{"id":4536236474449,"title":"Sliced Coppa. Click and Collect Only","handle":"coppa-trentina-minimum-weight-100g","description":"\u003cdiv style=\"text-align: center;\"\u003eMassimo Corra makes our coppa in the Val di Non. He first rubs it with cinnamon, coriander, nutmeg and star anise and then smokes it. Traditionally smoke was used as a preservative but today smoking is primarily about capturing the aromatic potential of wood - rather than the 'smoked' flavour that can taste so processed. The wood Massimo burns is like an ingredient and his choice of species is completely personal. He uses chestnut and beech, sometimes cherry or hazel but always with juniper berries added for their aromatic pungency. Try it on a salumi board or wrapped around radicchio and slowly baked with a dot of butter and a handful of Parmesan on the top.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMade in Trentino. Sliced coppa should be kept in the fridge and eaten within 5 days\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/trentino\" title=\"coppa trentina info\"\u003eRead About The Producer\u003c\/a\u003e. \u003c\/div\u003e","published_at":"2020-03-25T09:54:30+00:00","created_at":"2020-03-25T11:15:10+00:00","vendor":"The Ham and Cheese Company","type":"","tags":[],"price":650,"price_min":650,"price_max":3250,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32015675293777,"title":"100g","option1":"100g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Sliced Coppa. 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Click and Collect Only - 300g","public_title":"300g","options":["300g"],"price":1950,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":""},{"id":32015675392081,"title":"400g","option1":"400g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Sliced Coppa. Click and Collect Only - 400g","public_title":"400g","options":["400g"],"price":2600,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":""},{"id":32015675424849,"title":"500g","option1":"500g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Sliced Coppa. Click and Collect Only - 500g","public_title":"500g","options":["500g"],"price":3250,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/cutcopa_0008fin_1.jpg?v=1585134911","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_2846_f804a7e8-d5fe-4283-a9d5-ca8e185d94b1.jpg?v=1588083203","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2575_87f2dd99-ddfa-4884-ab00-4dc41890756d.jpg?v=1588083293","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2420_616934fc-0df1-4679-b4c9-84c055ad8880.jpg?v=1588083568","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A3288_77689936-7e53-449f-b9bd-358c66a10fe7.jpg?v=1588083643"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/cutcopa_0008fin_1.jpg?v=1585134911","options":["Size"],"media":[{"alt":null,"id":6754002436177,"position":1,"preview_image":{"aspect_ratio":1.333,"height":750,"width":1000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/cutcopa_0008fin_1.jpg?v=1585134911"},"aspect_ratio":1.333,"height":750,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/cutcopa_0008fin_1.jpg?v=1585134911","width":1000},{"alt":null,"id":7005617619025,"position":2,"preview_image":{"aspect_ratio":1.333,"height":3024,"width":4032,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_2846_f804a7e8-d5fe-4283-a9d5-ca8e185d94b1.jpg?v=1588083203"},"aspect_ratio":1.333,"height":3024,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_2846_f804a7e8-d5fe-4283-a9d5-ca8e185d94b1.jpg?v=1588083203","width":4032},{"alt":null,"id":7005626597457,"position":3,"preview_image":{"aspect_ratio":1.5,"height":2666,"width":4000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2575_87f2dd99-ddfa-4884-ab00-4dc41890756d.jpg?v=1588083293"},"aspect_ratio":1.5,"height":2666,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2575_87f2dd99-ddfa-4884-ab00-4dc41890756d.jpg?v=1588083293","width":4000},{"alt":null,"id":7005650452561,"position":4,"preview_image":{"aspect_ratio":1.5,"height":2667,"width":4000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2420_616934fc-0df1-4679-b4c9-84c055ad8880.jpg?v=1588083568"},"aspect_ratio":1.5,"height":2667,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2420_616934fc-0df1-4679-b4c9-84c055ad8880.jpg?v=1588083568","width":4000},{"alt":null,"id":7005656645713,"position":5,"preview_image":{"aspect_ratio":1.5,"height":2667,"width":4000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A3288_77689936-7e53-449f-b9bd-358c66a10fe7.jpg?v=1588083643"},"aspect_ratio":1.5,"height":2667,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A3288_77689936-7e53-449f-b9bd-358c66a10fe7.jpg?v=1588083643","width":4000}],"content":"\u003cdiv style=\"text-align: center;\"\u003eMassimo Corra makes our coppa in the Val di Non. He first rubs it with cinnamon, coriander, nutmeg and star anise and then smokes it. Traditionally smoke was used as a preservative but today smoking is primarily about capturing the aromatic potential of wood - rather than the 'smoked' flavour that can taste so processed. The wood Massimo burns is like an ingredient and his choice of species is completely personal. He uses chestnut and beech, sometimes cherry or hazel but always with juniper berries added for their aromatic pungency. Try it on a salumi board or wrapped around radicchio and slowly baked with a dot of butter and a handful of Parmesan on the top.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMade in Trentino. Sliced coppa should be kept in the fridge and eaten within 5 days\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/trentino\" title=\"coppa trentina info\"\u003eRead About The Producer\u003c\/a\u003e. \u003c\/div\u003e"}

Capocollo. Minimum weight 750g

£30.00
{"id":1779861454921,"title":"Capocollo. Minimum weight 750g","handle":"capocollo","description":"\u003cdiv style=\"text-align: center;\"\u003eCapocollo is the same cut as coppa (the name in the North) and is the muscle from the neck that is cured all over Italy. \u003cem\u003eSalumai\u003c\/em\u003e love the beautiful marbling of fat that makes it so perfect for ageing. Carlo Pieri rolls his in black pepper and fennel before ageing for 4 months. Slice with a sharp knife and serve with dressed cannellini beans and a green salad or as part of a salumi platter with simple bread and butter pickles. Tuscan bread is traditionally unsalted so the capocollo is a bit more salty than its Trentino equivalent but the salty, herby, black pepper punch is delicious \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMade in Tuscany. This salume will arrive wrapped in paper and should be eaten within 3 -4 weeks. Store in the fridge unless you have a suitable cellar at 11-14C and 75-80% humidity\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/tuscany\" title=\"lombo info\"\u003eRead About The Producer\u003c\/a\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e","published_at":"2018-11-01T10:20:32+00:00","created_at":"2018-11-01T10:26:47+00:00","vendor":"The Ham \u0026 Cheese Company","type":"","tags":[],"price":3000,"price_min":3000,"price_max":5400,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32015519088721,"title":"750g","option1":"750g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Capocollo. Minimum weight 750g - 750g","public_title":"750g","options":["750g"],"price":3000,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":""},{"id":32015519121489,"title":"1.5kg","option1":"1.5kg","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Capocollo. Minimum weight 750g - 1.5kg","public_title":"1.5kg","options":["1.5kg"],"price":5400,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/meat_4_0007.jpg?v=1574432659"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/meat_4_0007.jpg?v=1574432659","options":["Size"],"media":[{"alt":null,"id":1160642297929,"position":1,"preview_image":{"aspect_ratio":1.332,"height":638,"width":850,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/meat_4_0007.jpg?v=1569222392"},"aspect_ratio":1.332,"height":638,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/meat_4_0007.jpg?v=1569222392","width":850}],"content":"\u003cdiv style=\"text-align: center;\"\u003eCapocollo is the same cut as coppa (the name in the North) and is the muscle from the neck that is cured all over Italy. \u003cem\u003eSalumai\u003c\/em\u003e love the beautiful marbling of fat that makes it so perfect for ageing. Carlo Pieri rolls his in black pepper and fennel before ageing for 4 months. Slice with a sharp knife and serve with dressed cannellini beans and a green salad or as part of a salumi platter with simple bread and butter pickles. Tuscan bread is traditionally unsalted so the capocollo is a bit more salty than its Trentino equivalent but the salty, herby, black pepper punch is delicious \u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMade in Tuscany. This salume will arrive wrapped in paper and should be eaten within 3 -4 weeks. Store in the fridge unless you have a suitable cellar at 11-14C and 75-80% humidity\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/tuscany\" title=\"lombo info\"\u003eRead About The Producer\u003c\/a\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e"}

Coppa. Minimum weight 1.5kg

£45.00
{"id":1780175929417,"title":"Coppa. Minimum weight 1.5kg","handle":"coppa","description":"\u003cdiv style=\"text-align: center;\"\u003eMassimo Corra makes our coppa in the Val di Non. He first rubs it with cinnamon, coriander, nutmeg and star anise and then smokes it. Traditionally smoke was used as a preservative but today smoking is primarily about capturing the aromatic potential of wood - rather than the 'smoked' flavour that can taste so processed. The wood Massimo burns is like an ingredient and his choice of species is completely personal. He uses chestnut and beech, sometimes cherry or hazel but always with juniper berries added for their aromatic pungency. Try it on a salumi board or wrapped around radicchio and slowly baked with a dot of butter and a handful of Parmesan on the top.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMade in Trentino. \u003cspan\u003eThis salume will arrive wrapped in paper and should be eaten within 3 -4 weeks. Store in the fridge unless you have a suitable cellar at 11-14C and 75-80% humidity\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/trentino\" title=\"coppa trentina info\"\u003eRead About The Producer\u003c\/a\u003e. \u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","published_at":"2018-11-01T11:27:22+00:00","created_at":"2018-11-01T11:41:27+00:00","vendor":"The Ham \u0026 Cheese Company","type":"","tags":[],"price":4500,"price_min":4500,"price_max":4500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":16178543460425,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Coppa. Minimum weight 1.5kg","public_title":null,"options":["Default Title"],"price":4500,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/meat_6_0008.jpg?v=1588110302","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_2914.jpg?v=1588110302","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_2846.jpg?v=1588110302","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A3288_5f606486-ed35-41d8-aef6-adbb89d2cfbb.jpg?v=1588259917","\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2575_430753ee-4c99-4566-8122-0066b5150e5b.jpg?v=1588259937"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/meat_6_0008.jpg?v=1588110302","options":["Title"],"media":[{"alt":null,"id":1161092857929,"position":1,"preview_image":{"aspect_ratio":1.332,"height":638,"width":850,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/meat_6_0008.jpg?v=1569222478"},"aspect_ratio":1.332,"height":638,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/meat_6_0008.jpg?v=1569222478","width":850},{"alt":null,"id":7005595959377,"position":2,"preview_image":{"aspect_ratio":1.0,"height":3024,"width":3024,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_2914.jpg?v=1588083069"},"aspect_ratio":1.0,"height":3024,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_2914.jpg?v=1588083069","width":3024},{"alt":null,"id":7005601366097,"position":3,"preview_image":{"aspect_ratio":1.333,"height":3024,"width":4032,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_2846.jpg?v=1588083104"},"aspect_ratio":1.333,"height":3024,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_2846.jpg?v=1588083104","width":4032},{"alt":null,"id":7020748111953,"position":4,"preview_image":{"aspect_ratio":1.5,"height":2667,"width":4000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A3288_5f606486-ed35-41d8-aef6-adbb89d2cfbb.jpg?v=1588259917"},"aspect_ratio":1.5,"height":2667,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A3288_5f606486-ed35-41d8-aef6-adbb89d2cfbb.jpg?v=1588259917","width":4000},{"alt":null,"id":7020750209105,"position":5,"preview_image":{"aspect_ratio":1.5,"height":2666,"width":4000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2575_430753ee-4c99-4566-8122-0066b5150e5b.jpg?v=1588259937"},"aspect_ratio":1.5,"height":2666,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/H4A2575_430753ee-4c99-4566-8122-0066b5150e5b.jpg?v=1588259937","width":4000}],"content":"\u003cdiv style=\"text-align: center;\"\u003eMassimo Corra makes our coppa in the Val di Non. He first rubs it with cinnamon, coriander, nutmeg and star anise and then smokes it. Traditionally smoke was used as a preservative but today smoking is primarily about capturing the aromatic potential of wood - rather than the 'smoked' flavour that can taste so processed. The wood Massimo burns is like an ingredient and his choice of species is completely personal. He uses chestnut and beech, sometimes cherry or hazel but always with juniper berries added for their aromatic pungency. Try it on a salumi board or wrapped around radicchio and slowly baked with a dot of butter and a handful of Parmesan on the top.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eMade in Trentino. \u003cspan\u003eThis salume will arrive wrapped in paper and should be eaten within 3 -4 weeks. Store in the fridge unless you have a suitable cellar at 11-14C and 75-80% humidity\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/trentino\" title=\"coppa trentina info\"\u003eRead About The Producer\u003c\/a\u003e. \u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e"}

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