Coppa is a particular type of cured meat typical of the Emilia Romagna area, especially Parma and Piacenza. This coppa is produced in Parma with high-quality pork and aged in the cellars of the La Casara dairy in Roncà by the Roncolato family. The aging process involves placing red wine in contact with the coppa already cured for 6 months. In this way, the wine penetrates by cellular osmosis into the meat mass, making it particularly soft and fragrant with very pleasant typical aromas. The red wine used is the typical one from Valpolicella.
Costs of £46.70, free from £290.00
Coppa is a particular type of cured meat typical of the Emilia Romagna area, especially Parma and Piacenza. This coppa is produced in Parma with high-quality pork and aged in the cellars of the La Casara dairy in Roncà by the Roncolato family. The aging process involves placing red wine in contact with the coppa already cured for 6 months. In this way, the wine penetrates by cellular osmosis into the meat mass, making it particularly soft and fragrant with very pleasant typical aromas. The red wine used is the typical one from Valpolicella.
