Four Peppercorn Collar


Winner of 2 Rosettes at The Charcuterie Board Summer of Charcuterie 2022

Fresh garlic and a blend of peppercorns add character to this intensely flavoured and richly marbled cut.  The perfect cured meat.

Weight: 50g

More Details

A salumi* classic known by the names Coppa, Cappicola or Gabagoul. Many think this is the perfect part of the pig to cure, the highly prized neck muscle is perfectly marbled making every slice soft and sweet. We've stuck to tried and tested flavours here, garlic and pepper but we've bigged up the pepper a little by using black,white,green and pink varieties to make our version unique.

* salumi is the Italian word for cured meat similar to the French term charcuterie.


Rare breed pork collar (170g used per 100g of finished product), sea salt, fresh garlic, black/green/white/pink peppercorns, preservative: potassium nitrate, antioxidant: ascorbic acid

Storage Instructions

Store in a cool, dry place, out of direct sunlight. Once opened refrigerate and consume within 3 days. Suitable for home freezing.

Typically our products have a 2-3 month shelf life. For more information on shelf life and storage, visit our FAQs.


Order before 12pm (Monday – Friday) for next day delivery.

Orders past this time will be sent the following day (Monday - Friday).

All orders are sent using Royal Mail Tracked 24.

If you wish to choose a specific delivery day (Tue - Sat) please leave a comment in the 'Special Instructions' section of the shopping cart page.

For further details on delivery please visit our FAQs

Our Story

Ben Dulley, a chef renowned for his pursuit of culinary perfection, transitioned from bustling restaurant kitchens to establish SaltPig Curing Company. His quest for knowledge took him across Italy, France, and Spain, refining his skills and passion for artisanal curing. Today, SaltPig stands as a testament to Ben's culinary journey, embodying his dedication to excellence and family-centered living.