This cured meat is part of the ancient Padanian tradition, where the highest concentrations of pig farming have always been found. Parma, along with Mantova, Modena and Reggio Emilia, represent the main production area of this cured meat, and even today, they are defined as the Italian and European food valley. The coppa is produced from the neck parts of the pig. The only substance used is salt, which serves for aging and preservation. Delicate, sweet aroma. Free from milk derivatives. Free from added preservatives. Gluten-free. Included in the handbook for celiacs. Weight approx. 1.75 kg. Aging for 120 days.
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This cured meat is part of the ancient Padanian tradition, where the highest concentrations of pig farming have always been found. Parma, along with Mantova, Modena and Reggio Emilia, represent the main production area of this cured meat, and even today, they are defined as the Italian and European food valley. The coppa is produced from the neck parts of the pig. The only substance used is salt, which serves for aging and preservation. Delicate, sweet aroma. Free from milk derivatives. Free from added preservatives. Gluten-free. Included in the handbook for celiacs. Weight approx. 1.75 kg. Aging for 120 days.
