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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

  • Code

    200

  • Weight

    about 1,700/2,000g

  • Average maturation

    120 days

  • Casing

    in natural beef casing

  • Storage

    in a cool place

  • Meat type

    only from fresh Italian pork

half vacuum-packed

  • Code

    220

  • Weight

    about 800/1,000g

  • Average maturation

    120 days

  • Casing

    in natural beef casing

  • Storage

    in a cool place

  • total TMC

    150 giorni

  • Meat type

    only from fresh Italian pork

NUTRITIONAL VALUE TABLE

  • Protein

    26,94

  • Fat

    24,1

  • Of which saturated

    8,6

  • Carbohydrates

    0,36

  • of which sugars

    0

  • Sodium in gr.

    2,54

  • Salt (gr. of sodium x 2.5)

    6,35

  • Kcal/100g

    326

  • Kj/100g

    1356

gluten free

lactose free

Inserted in AIC 2014 Store


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Cav. Umberto Boschi S.p.a. - Via Aldo Moro, 3 - 43035 Felino (PARMA) - ITALY
Tel. +39 0521 836724 - Fax +39 0521 836933 - info@umbertoboschi.it
C.F. - P.I. 00145930343 - Reg. Imp. di Parma n. 00145930343

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