COPPA DI PARMA PGI
56,90 €
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Coppa di Parma PGI is a famous and delicious Italian cured meat, appreciated for its unmistakable taste and versatility in cooking.
Its production is subject to the regulations of the Consorzio di Tutela della Coppa di Parma IGP, which guarantees its authenticity and high quality by monitoring and controlling every stage of the production process.
Coppa di Parma IGP has a typical cylindrical shape and is matured for two to three months. It is characterised by a compact slice when sliced, white in the fat part and red in the lean part.
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 Storage and Shipping to maintain their integrity. The expiration date will depend on the format chosen and the type of product. For more details contact us.
CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
RECOMMENDED PRODUCTS
HOW TO ENJOY IT
Coppa di Parma PGI is an ideal cured meat to be enjoyed in many different ways.
Its delicate and slightly savoury flavour makes it the perfect accompaniment to other cured meats in a mixed platter, served with fresh bread.
In the kitchen, Coppa di Parma IGP can be lightly seared to enrich vegetable soups, roasts and other meat dishes. Its versatility makes it suitable for a wide range of culinary preparations, enhancing the flavour of dishes without ever overpowering them.
PROCESSING
The meat used to make Coppa di Parma PGI is carefully selected. Only heavy Italian pigs of pure breeds or derivatives such as Duroc, Landrace and Large White are used.
The pork cut used for production is the muscular part of the neck, which is trimmed, cleaned and dry-salted; the meat is massaged with salt, spices and natural aromas to slowly season it for 6 to 10 days.
They are then placed in cold rooms to rest for about 5 days and then stuffed exclusively in natural gut, tied by hand with hemp twine, to move on to the drying phase, a delicate moment when the excess water is released.
This is followed by the curing phase, which gives the product its unique aroma and flavour. This period can last from a minimum of 60 days for smaller pots to a minimum of 90 days for larger pots.
CURIOSITIES
The origins of Coppa di Parma PGI date back at least to the 17th century, as evidenced by historical documents.
Production takes place in the regions of Emilia-Romagna and Lombardy, in particular in the provinces of Mantova, Modena, Parma, Pavia and Reggio Emilia, and in the municipalities along the River Po in the provinces of Cremona, Lodi and Milan.
The humid climate of these areas, with temperatures varying from the cold of winter to the heat of summer, favours a slow and constant curing of the meat, guaranteeing its typicality and unique flavour.
