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Coppa di Parma
Made from the precisely trimmed muscular portion of the pig's neck and stuffed into natural casings, it is a typical product from Emilia-Romagna. Apart from the high quality of lean meat, what makes Coppa so special is in fact the humid microclimate of the region. A perfectly marbled clean cut that is dry rubbed, massaged, marinated and then air dried for two months, it has delicate aromas and a sweet taste.

Coppa di Parma

VAT Included |
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  • Ingredients

    Pork, Salt, Dextrose, Flavouring. Antioxidant: Sodium Ascorbate. Preservatives: Sodium Nitrite, Potassium Nitrate.