Coppa is a particular type of cured meat typical of the Emilia Romagna region, especially from Parma and Piacenza. This coppa is produced in Parma with high-quality pork and then aged in the cellars of the La Casara cheese factory in Roncà, owned by the Roncolato family. The aging process involves putting red wine in contact with the coppa, which has already been aged for 6 months. In this way, the wine penetrates much more through cellular osmosis into the flesh, making it particularly soft and fragrant with very pleasant typical aromas. The red wine used is the typical one from Valpolicella.
Shipping costs £40.63, free over £252.30
Price VAT included
Coppa is a particular type of cured meat typical of the Emilia Romagna region, especially from Parma and Piacenza. This coppa is produced in Parma with high-quality pork and then aged in the cellars of the La Casara cheese factory in Roncà, owned by the Roncolato family. The aging process involves putting red wine in contact with the coppa, which has already been aged for 6 months. In this way, the wine penetrates much more through cellular osmosis into the flesh, making it particularly soft and fragrant with very pleasant typical aromas. The red wine used is the typical one from Valpolicella.
