pre-sliced "Coppa di Parma BIO" I.G.P.
Made from a finely trimmed portion of the pig's neck, this cold cut is perfect for a light starter, rich in taste. PGI Parma Coppa is still made according to ancient traditions, exclusively using pork meat and a pinch of spices. Soft, aromatic and full of flavor, it can be served however and whenever you want, with homemade bread or hot crostini, cooked vegetables or with a fresh salad. Once you try a thin slice, there's no going back!
Characteristics
Dry cured selection Coppa. Parma Coppa is soft, aromatic, sweet and full of flavor. It is a typical cold cut of the PGI certified Food Valley. Coppa is perfect as part of an aperitif and tastes good with everything. Choose the 1.8 kg vacuum-packed format, ready to be sliced. Captivating, sweet and full of flavor, Parma Coppa is a simple, centuries-old cold cut. Its ingredients are still the same: pure 100% Italian pork from the neck, a little salt and a pinch of spices.Genuine Parma Coppa must contain the correct amount of fat which is essential in conferring the correct amount of sweetness to this cold cut. Once it has been cut, encased in intestine and hand tied, Coppa is ready to mature in controlled climate rooms. The time it takes for it to mature may vary from 60 days from the beginning of production, for Coppa from 2-2.6 kg, up to 90 days from the beginning of production for Coppa weighing over 2.6 kg.
Nutritional Values
PGI Parma Coppa is a low salt cold cut (below 5% of the weight of the final product). The cold cut contains a high amount of protein: 100 g of Parma Coppa contains approximately 23 g of protein.
How to serve
Peel the skin away from the section of Coppa you wish to cut. Once skinned, use a cutter to slice the product. Slices should be paper-thin. Slice it just before eating it to heighten it softness and aroma. PGI Parma Coppa is a perfect cold cut for starters. Serve it as part of an aperitif, with warm crostini and a vegetable pâté. Try it with some homemade bread and fresh vegetables. It is best served with a dry white: a Malvasia from the Parma Hills, a Fraciacorta Brut, a Gewürztraminer or a Pinot Grigio.