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 dairy in Roncà, owned by the Roncolato family. The aging process involves placing white wine in contact with the coppa, which has already been aged for 6 months. This allows the wine to penetrate much more through cellular osmosis into the meat mass, making it particularly tender and fragrant with very pleasant typical aromas. The white wine used is the typical one from Durella grapes, the native grape from the Veronese territories of Lessinia.
Costs of £46.70, free from £290.00
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 dairy in Roncà, owned by the Roncolato family. The aging process involves placing white wine in contact with the coppa, which has already been aged for 6 months. This allows the wine to penetrate much more through cellular osmosis into the meat mass, making it particularly tender and fragrant with very pleasant typical aromas. The white wine used is the typical one from Durella grapes, the native grape from the Veronese territories of Lessinia.
