This is coppa – but not as you know it. Curing Rebels take the classic Italian cured pork neck and put their own Brighton-born spin on it, with bold, umami-packed flavours. It’s cured with a mix of ginger, seaweed, wild mushrooms and sake, giving you savoury depth, a hint of spice, and a proper moreish finish. Sliced thin, it melts in the mouth with a silky texture and a good balance of salt and savoury tang. This one’s brilliant on a charcuterie board or just nibbled straight from the fridge if you’re feeling impatient.
Enjoy this with sourdough and a slick of miso butter, marinated grilled aubergine or roasted mushrooms or a nutty aged cheese like Comté or even a wedge of blue.
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"This coppa’s got serious character – earthy, savoury, with a little funk in the best way. It’s not your average cured meat; you get that lift from the ginger and seaweed, and a proper richness that makes you want another slice straight away. It’s what I’d call a ‘talking point’ charcuterie – something to get excited about when you’re putting a board together."
Curing Rebels are a small but mighty team based in Brighton, shaking up British charcuterie with big flavours and strong ethics. They work with independent farms in Sussex, using high-welfare, free-roaming pigs that are reared slowly with proper care. That love and attention shows in the flavour – you’re not just eating good meat, you’re tasting the place it came from.
Everything’s made by hand at their Brighton HQ – no industrial shortcuts here. They butcher the meat themselves, then carefully cure and age it in small batches. The coppa is a great example of their creative style. Instead of the usual Mediterranean spices, they use ginger, wild mushroom, seaweed, and sake – all chosen to add layers of umami and lift the natural sweetness of the pork.
Their curing process keeps the texture soft and buttery, and the unique mix of flavours means this coppa stands out without overpowering. It’s not about tradition for tradition’s sake – it’s about making something properly tasty, and doing it with respect for the ingredients and the land.
Ingredients
High welfare pork, high welfare pork fat, tellicherry black peppercorns, fennel seeds, dextrose, culture, salt, preservatives: sodium nitrite, potassium nitrate
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