Bray Cured's Master Butcher, David, meticulously takes the Coppa from the shoulder, shaping it for consistency of cure and slice. We dry cure in salt, herbs and spices, before hanging to dry for as long as it takes to reach the combination of taste and flavour we demand from Coppa ham. The meatiest of the Lomo, Coppa, air-dried Ham trinity, with creamy cured fat distributed throughout the joint, there is no culinary job cannot do. Roll it up, board it up, wrap with it, top with it and sandwich it. And do them all with a good red wine if you can.