Classic line
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!
200
about 1,700/2,000g
120 days
in natural beef casing
in a cool place
only from fresh Italian pork
220
about 800/1,000g
120 days
in natural beef casing
in a cool place
150 giorni
only from fresh Italian pork
26,94
24,1
8,6
0,36
0
2,54
6,35
326
1356