0402IF
Whole | 1,6Kg
 39,50
0402IF

COPPA DI PARMA I.G.P.

Whole | 1,6Kg
 39,50
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Coppa di Parma PGI is a traditional Italian cured meat, whose origins seem to date back to the 17th century where it was referred to in some documents of the time as “invested salami” or “biondole”. The Coppa di Parma PGI is produced following the specifications of the Consortium for the Protection of the Coppa di Parma PGI of Parma which identifies the entire production process of this particular product, from the production area to the type of meat to be used up to the procedure for arriving at the final product.

The production areas of the Coppa di Parma PGI are located in hilly and flat areas in Emilia Romagna and Lombardy, in the provinces of Mantua, Modena, Parma, Pavia, Reggio Emilia and in the municipalities on the Po ‘strip of the provinces of Cremona, Lodi and Milan. These areas are perfect for the production of this traditional cured meat as, thanks to the generally humid climate, cold in winter and hot in summer, they facilitate slow and constant curing of the Coppa di Parma PGI.

The choice of meats is accurate, using only heavy Italian pork of some breeds, pure or derived from these, such as Duroc, Landrace and Large White.

The pork cut used for the production of the Coppa di Parma PGI is the muscular portion of the neck, which is peeled, trimmed and, through dry salting, the meat is massaged with salt, spices and natural flavors to slowly flavor them from 6 to 10 days. They are then placed in cold storage to rest for about 5 days and stuffed exclusively into natural casings, tied by hand with hemp twine to then move on to the drying phase, a delicate moment where excess water is released.

Follows the curing phase, which will allow the product to take on its unique aroma and flavor. This period can last a minimum of 60 days for the smaller cold cuts up to a minimum of 90 days for the larger ones.

The cut of the coppa is a part of pork whose use is widespread throughout Italy and each region interprets this cut with its own version typical of the territory. From these different processes derive cured meats with different names among which we can find the capocollo, the loin or the lonzino, each with different characteristics due to different production methods.

Coppa di Parma PGI has a typical cylinder shape and a relatively short seasoning. It is characterized by a compact slice when cut, white in the fat part and red in the lean part. On the palate it has a delicate and slightly savory taste, perfect to accompany other cold cuts for a mixed platter accompanied by bread or fried cake. It is also versatile in the kitchen, lightly seared, it can accompany vegetable soups or flavor roasts or other meat dishes.

ingredients

Pork meat, salt, dextrose, spices, natural flavours; antioxidant: sodium ascorbate; preservatives: sodium nitrite, potassium nitrate

ingredients

Pork meat, salt, dextrose, spices, natural flavours; antioxidant: sodium ascorbate; preservatives: sodium nitrite, potassium nitrate

FOOD EXPIRATION
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store in the refrigerator and, once opened, store in cling film or in a kitchen towel and consume within 30 days. Keep refrigerated
On the nose

Typical perfume with initial note of pepper

To the taste

Delicate and refined taste with an excellent balance between the aromas

The right moment

A snack with wholemeal bread, pecorino cheese and Coppa

The right match

Sparkling white wine: Prosecco Valdobbiadene DOCG

Taste Notes
On the nose

Typical perfume with initial note of pepper

To the taste

Delicate and refined taste with an excellent balance between the aromas

The right moment

A snack with wholemeal bread, pecorino cheese and Coppa

The right match

Sparkling white wine: Prosecco Valdobbiadene DOCG

NUTRITIONAL VALUES
Energy Value
1369 KJ - 330 Kcal
Fat
24 g
of which saturated fatty acids
9,1 g
Carbohydrates
0,9 g
of which sugars
0,1 g
Protein
27 g
Salt
4,9 g
NUTRITIONAL VALUES
Energy value
1369 KJ - 330 Kcal
Fat
24 g
of which saturated fatty acids
9,1 g
Carbohydrates
0,9 g
of which sugars
0,1 g
Protein
27 g
Salt
4,9 g