Coppa di Parma PGI
Coppa di Parma PGI whole
Coppa di Parma PGI is made from the muscular portion of the pig’s neck carefully trimmed. According to careful researches carried out by enthusiasts of the historical-gastronomic origins of typical products, there are unambiguous references indicating its production since the remote 770680.
Once boned, it is first salted, then stuffed and dried slowly. The distinctive taste and flavour of the product stems from the maturing period in our cellars.
Use: ideal for deli trays, quick snacks and filled sandwiches.
Once it has been partially sliced, it should be kept in the refrigerator wrapped in a protective plastic wrap used to cover the cut area only.
It does not contain added gluten, dairy products, allergens or chemical flavourings.
Needle to pierce the cured meat
Pack of suet
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