Beal's Farm Seam Butchery - Mangalitsa Coppa

Phil Beal

Beal's Farm Charcuterie

Standard Supplier 23rd April 2024
Phil Beal

Beal's Farm Charcuterie

Standard Supplier

Beal's Farm Seam Butchery - Mangalitsa Coppa

This is a video of our seam butchery processing of our Mangalitsa Coppa, starts with the whole neck muscle. After it is put into cure for 4 weeks in an aromatic blend of herbs and spices for the to flavours infuse, next it is air dried for 4 months. Result: fabulous marbled Mangalitsa charcuterie which leaves a creamy melting taste in the mouth.  We produce our Coppa from 9 month old home reared pigs and our Special Reserve Coppa from our 2 year old pigs. All raised in natural woodlands. Agroforestry methods, field to fork processing - 'Net Zero British Charcuterie'

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