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Weight: 80
100% Italian Pork
An elite example of Parma’s tradition of pork products. One of the most famous cured meats, ‘Coppa’ originates from the muscular cut next to the pig’s neck, traditionnally stuffed in natural beef casing.
After a minimum maturation of 6 months, this salted meat reveals a firm texture with a very delicate and aromatic taste, while its sweet fragrance is very particular and it becomes more and more intense as the months of maturation increase.
Wine Pairing:
Red Wine
Food Pairing:
Cherry Tomatoes
How to eat?
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Your Cheese Club Team
2 reviews for Coppa di Parma
Paul C –
A very decent, slightly salty ham.
Lucia Leung –
perfect as a snack, with a glass of chablis
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