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Classic line
Coppa di Parma IGP
The Coppa di Parma PGI is one of the region’s prime deli meats.
Initiallyit was produced only for the butcher’s family, but shortly afterwards also the shops in town started to ask for it and as a result production increased.
As the name in Italian explains, the part of the pig used is the muscle portion near the neck.
When sliced, Coppa di Parma PGI is soft, very different from the dry meat of other Italian Coppas; once cut, wrap it in a dish towel dampened with white wine, in the traditional way: this will keep its aroma unchanged!
DATASHEET
Coppa di Parma PGI
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Code
200
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Weight
about 1,700/2,000g
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Average maturation
120 days
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Casing
in natural beef casing
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Storage
in a cool place
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Meat type
only from fresh Italian pork
half vacuum-packed
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Code
220
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Weight
about 800/1,000g
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Average maturation
120 days
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Casing
in natural beef casing
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Storage
in a cool place
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total TMC
150 giorni
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Meat type
only from fresh Italian pork
NUTRITIONAL VALUE TABLE
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Protein
26,94
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Fat
24,1
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Of which saturated
8,6
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Carbohydrates
0,36
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of which sugars
0
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Sodium in gr.
2,54
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Salt (gr. of sodium x 2.5)
6,35
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Kcal/100g
326
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Kj/100g
1356
gluten free
lactose free
Inserted in AIC 2014 Store
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