Cobble Lane cure their British Coppa slowly for up to 5 months in their chambers to ensure it develops a rich, fruity flavour and a soft, marbled texture. This gentle ageing process avoids over drying, allowing the meat to mature to perfection. They use retired breeding sows in their production, this gives them a far superior meat for charcuterie and is highlighted perfectly with the collars being not only twice the size as a standard collar but also having twice the marbling as a standard pig.