Coppa is a particular type of cured meat typical of the Emilia Romagna region, especially in 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 placing the white wine in contact with the coppa, which has already been aged for 6 months. In this way, the wine penetrates much more by cellular osmosis into the meat, making it particularly tender and fragrant with very pleasant typical aromas. The white wine used is that typical of the Durella grape, the indigenous grape from the Veronese territories of Lessinia.
Coppa is a particular type of cured meat typical of the Emilia Romagna region, especially in 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 placing the white wine in contact with the coppa, which has already been aged for 6 months. In this way, the wine penetrates much more by cellular osmosis into the meat, making it particularly tender and fragrant with very pleasant typical aromas. The white wine used is that typical of the Durella grape, the indigenous grape from the Veronese territories of Lessinia.
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