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
approx. 1,7/2,2 kg
approx. 120 days
store in a cool place
220
approx. 800/1,000g
approx. 120 days
Sottovuoto
store in a cool place
180 gg