This cured meat is part of the ancient Po Valley tradition, where the highest concentrations of pig farms have always been found. Parma, together with Mantua, Modena and Reggio Emilia, represents the main production area of this cured product and, even today, these are defined as the Italian and European food valley. Coppa is made from the pig's neck cuts. 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 celiac disease manual. Weight approx. 800 g. Aging 120 days.
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This cured meat is part of the ancient Po Valley tradition, where the highest concentrations of pig farms have always been found. Parma, together with Mantua, Modena and Reggio Emilia, represents the main production area of this cured product and, even today, these are defined as the Italian and European food valley. Coppa is made from the pig's neck cuts. 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 celiac disease manual. Weight approx. 800 g. Aging 120 days.
