Seasoned Coppa di Parma PGI - 1/2 vacuum-packed

Coppa di Parma PGI is made from the carefully trimmed muscular portion of the pig's neck.

According to careful research by experts in the historical and gastronomic origins of typical products, there are unequivocal references to its production as far back as 1680.

The production area of ​​Coppa di Parma PGI is identified as the entire territory of the provinces of Parma, Modena, and Reggio Emilia.

Production

For the production of Coppa di Parma PGI, most of the muscles from the upper cervical region are used, the fresh weight is approximately 2.7 kg - 3 kg.

Salt is applied using the dry salting method, placing the hams in a salting room on special multi-tier trolleys; this salting technique is the best way to ensure the product has a long curing period and the best organoleptic qualities.

Once salted, the product is wrapped in natural beef casing and then tied by hand with hemp twine. After careful drying, the product is aged for a long time (minimum 60 days). As the meat dries, it acquires a fragrant aroma, fragrance, and exquisite, delicate flavor, while the strings gradually loosen.

Directions for use

Coppa di Parma PGI, with its smooth, lingering flavor and delicate aroma, is excellent as an aperitif and ideal during meals, and why not…accompanied by a good Colli di Parma DOC white wine.

Ingredients: Italian pork, salt, dextrose, natural flavors, pepper, preservative E252. Contains neither gluten nor lactose.