COPPA DI PARMA IGP WITH STRING - PIECE

The Coppa di Parma IGP is a traditional cold cut that encapsulates the flavor of artisanal production and natural aging. Made by trimming the upper part of the pig's neck, this Emilia-Romagna specialty stands out for its tenderness, unmistakable aroma, and delicately spiced taste.

Features:

Artisanal Production: The Coppa di Parma IGP is made using traditional methods passed down through generations. Only high-quality pork and a selection of spices are used to create this cold cut.

Natural Aging: After dry salting and casing in natural casing, the Coppa is hand-tied with string and aged for at least 60 days, acquiring the right texture and a unique aromatic richness.

Production Process:

Salting: The salt is applied using the dry salting method, ensuring the right level of saltiness without overpowering the taste of the meat.

Casing and Tying: The Coppa is wrapped in natural beef casing and hand-tied with string, giving it its characteristic shape.

Aging: A minimum resting period of 60 days, during which intense and harmonious flavors develop.

Culinary Use: The Coppa di Parma is a versatile ingredient for various moments of the day. Its thin slices, with a enveloping flavor, are perfect for appetizers and aperitifs. Try it:

With Rustic Bread or Warm Crostini: Perfect to accompany rustic bread or crispy crostini.

With Cooked Vegetables or Fresh Salad: For a balanced and flavorful dish.

History and Tradition: With documented origins dating back to 1680, the Coppa di Parma IGP is one of the most appreciated cured meats from Emilia-Romagna, a product that tells the gastronomic culture of the region.

Ideal to serve as an appetizer in restaurants and specialized venues, this Coppa is an excellent choice for those looking for authentic and traditional flavors.