Emilia-Romagna

Coppa di Parma

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?

Just remove from the package and enjoy!
Indication Géographique Protégée (IGP) label
IGP

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