This cured meat is part of the ancient Padana tradition, where the highest concentrations of pig farming have always been found. Parma, along with Mantova, Modena, and Reggio Emilia, represents the main production area of this salami and is still 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 is necessary for curing and preservation. Delicate sweet aroma. Free from dairy derivatives. Free from added preservatives. Gluten-free. Included in the celiac registry. Weight approximately 800 g. Curing for 120 days.
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This cured meat is part of the ancient Padana tradition, where the highest concentrations of pig farming have always been found. Parma, along with Mantova, Modena, and Reggio Emilia, represents the main production area of this salami and is still 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 is necessary for curing and preservation. Delicate sweet aroma. Free from dairy derivatives. Free from added preservatives. Gluten-free. Included in the celiac registry. Weight approximately 800 g. Curing for 120 days.
