Coppa di Parma IGP

Coppa di Parma PGI

Gluten Free

This delicious cured meat comes from the pork neck muscle that, after skilful trimming, is salted and spiced in compliance with the production regulation and according to our family recipe.
The typical taste of Coppa di Parma PGI is determined by the gradualness and duration of its curing, while the softness and sweetness of this cured meat are the result of salting – strictly carried out by hand – and of the skilful and delicate massaging of the meat.
Suffed in natural casing and tied with natural fibre twine, each Coppa undergoes drying and curing until the desired characteristics of weight, aroma and structure are reached.
The cut slice reveals a variegated combination of lean ruby red and pinkish fat in the right proportions, that is, with the lean part prevailing over the fat part.
This ratio ensures the typical taste and sweetness of our Coppa di Parma PGI.

Handling:
Coppa di Parma PGI has to be prepared by removing the outer casing and the rope to the point where you want to slice it. In case the Coppa turns out to be hard due to its long curing, it is recommended to wrap it in a tea towel soaked in white wine for a whole day.
The slices should not be too thick and are excellent when served as an appetizer or second course, combined with a not too savoury bread that allows you to fully enjoy the sweetness of this cured meat.

Storage:
Once opened, it is important to store it in the refrigerator, protecting the cut part with cling film and wrapping the whole Coppa in a cotton tea towel slightly moistened with water.

Our cured meats come from pigs born, raised, slaughtered and processed in Italy