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Dorset Coppa 80g

£7.25
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3-STAR GREAT TASTE AWARD 2019

Pork neck fillet from free-range pigs from the West Country is dry cured with pepper, coriander, juniper and mace and then air dried for many weeks. Serve as part of a mixed plate of charcuterie for a superb starter or eat as you would a Parma ham with fresh figs or melon. 

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