Bloody beautiful: nape at, er, Nape. Photo: PR

Bloody beautiful: nape at, er, Nape. Photo: PR

Nape is the English name for coppa, a traditional cut of Italian pork salami, made from the dry cured muscle running from the neck to the fourth or fifth rib of the pork shoulder.

It’s also the name of a cured meat bar, bottle shop and deli from Borough Market-based Cannon & Cannon launching in February 2017 on Camberwell Church Street. The design will be pared back and simple, the ground floor room providing space for around 45 people in a mixture of booths, bar stools and standing.

So what’s on the menu? Hackney-made fennel and cubeb pepper salami and Gloucester Old Spot loin; cured, air-dried West Country beef with hazelnuts, rapeseed oil and tarragon; Port and juniper-cured, air-dried and smoked mutton with pickled walnuts; British ‘nduja and London honey on toast. Mouth watering yet?

The bar will also offer toasties, such as Welsh sobrasada (that’s cured sausage to you or I), cow’s curd and pickled fennel, and Wiltshire ham with Keen’s cheddar and leeks. Sweet-of-tooth? Bread Ahead will be supplying doughnuts.

The booze looks set to be of a similar quality: vino on tap, natural wines, and craft beers, many of them brewed within London. Refillable takeaway bottles will be available for both.

If that all floats your boat, the good news for the can’t-wait brigade is that Nape will open initially as an informal pop-up from now (9th December) until 24th December, offering a taster of all their products, including alcohol, before the site opens permanently next year.

Nape, open until 24th December, Mon-Thurs, 5pm-11pm, Fri-Sun midday-11pm, 21 Camberwell Church Street, SE5 8TR, follow @napelondon on Twitter and Instagram
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