Rare & Pasture Devon Coppa Ham

British by Nature
Rare & Pasture’s Devon Coppa is made on our farm in Devon using higher-welfare outdoor-reared British pork, cured with nothing more than sea salt and cracked black pepper.

Coppa is one of the most prized cuts in classic charcuterie. Ours is air-dried for three or four months to bring out its full character, creating beautifully marbled and succulent slices with the perfect savoury sweet balance.

Our pork comes from British farmers who provide the space, diet and time for their pigs to thrive.
Time and care come together to create the perfect charcuterie slice.

A Great Taste Awards 2025 winner.

Ready to eat, Outdoor-reared British pork, Gluten free

Our Ethical Meat Promise

Keep Refrigerated; Ready to Eat

Serving information:
Ready to eat.

Sleeve

Storage:
Keep refrigerated and bring to room temperature before serving. Once opened, consume within 3 days.
For use by date see film.

Pork (136g of Pork used per 100g of finished product), Salt, Black Pepper, Spices, Preservative: Sodium Nitrite

Rare & Pasture

We make British charcuterie from British farms that operate high welfare and regenerative farming systems. Delivering quality, transparency and care.

Rare & Pasture,
Ugborough,
Devon,
PL21 0ZG.

Get in touch with us at hello@rareandpasture.com or write to us
Rare & Pasture,
Ugborough,
Devon,
PL21 0ZG.
RAREANDPASTURE.COM

We’re an award-winning charcuterie producer and smokery based in Devon. We set up in 2020 to produce exceptional charcuterie and smoked meat products, initially using meat from our own farm. Over time we’ve expanded our range, working with British farms that share our values around farming, animal welfare and flavour.

Our focus is producing charcuterie and smoked meat products with minimal intervention, simple seasoning and outstanding British meat. We have become known for our gourmet frankfurters made from finely chopped British beef or pork with absolutely nothing artificial, alongside salamis and sliced charcuterie designed to complement rather than overpower the natural quality of the meat.

We are part of a growing network of farmers committed to regenerative farming practices, leaving the land in a better state than we found it. Regenerative farming prioritises soil health, biodiversity and grass quality over speed. Unlike intensive systems, the animals we work with grow more slowly and naturally, with grazing carefully managed to protect the soil and all the life within it.

The result is meat with better flavour, texture and fat quality - providing the foundation for exceptional British charcuterie.