The coppa, or pork collar, is a cut synonymous with charcuterie the world over. Characterised by it’s natural golden ratio of lean muscle to fat (around 70:30) it has a deep, rich flavour and a wonderful texture. Tempus add to this incredible cut a delicate blend of carefully sourced whole spices that we grind and blend in-house, including cardamom, cloves and cinnamon.
Tasting Notes: Sweet, nutty, deeply coloured with a unique spice profile black pepper, cinnamon and clove
Cut: Collar from shoulder of pig
Technique: Boned out shoulder of pork. Cured for 1.5 weeks, and then cased in a beef bung and aged for a minimum of 3 months
Origin: Suffolk, UK
Ingredients: Pork, Salt, Black Pepper, Cinnamon, Juniper, Cloves, Red Wine & Sodium Nitrite
Tempus's philosophy is a simple one, to make exceptional charcuterie you need exceptional pigs. So what makes the right pig? What they know is that age and size are the two key factors in delivering a special product. Tempus, the Latin word for time, underpins everything they do to create their range of charcuterie.
At Tempus they only use ex-breeding sows and ex-dairy beef in their charcuterie, which in the case of the pigs means animals that are in excess of 4 years old and weigh more than 180kg, as they deliver marbling, fat ratios and intensity of flavour that simply cannot be matched by younger and smaller animals.
Their ethos is also part of their commitment to utilising the food-chain correctly. Tempus believe they have 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.