This cured meat is part of the ancient Padana tradition, where the highest concentrations of pig farms have always been found. Parma, along with Mantova, Modena, and Reggio Emilia, represents the main production area of this cured meat and is still defined today as the Italian and European food valley. Coppa is made from the neck parts of the pig. The only substance used is salt, which is needed for curing and preservation. Delicate sweet aroma. Free from dairy derivatives. Free from added preservatives. Gluten-free. Included in the list for celiacs. Weight approximately 800 g. Curing duration 120 days.