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Coppa di Parma IGP - 2 Months - Half

Coppa di Parma IGP - 2 Months - Half

From the heart of Emilia, Coppa di Parma IGP wins you over with its softness and sweet, slightly spicy taste. Made from prime cuts of pork neck, it is salted and massaged by hand, stuffed into natural casings, and left to aged for at least 60 days, according to the traditional artisan methods of the Ravanetti family.

Shelf Life: Approximately 4 Months

32,26 € ~~36,25 €~~

Save 3,99 €

Formato:

Weight 0.9 Kg.

Available

This Prelibato sausage is made from the muscle portion of the pig's neck, which, after expert trimming, is salted and spiced according to an ancient and typical family recipe Ravanetti.

The flavor of the Coppa di Parma IGP the quality of the product is determined by the gradual and prolonged curing process. The softness and sweetness of this cured meat are the result of salting, carried out strictly by hand, and the skilful and delicate massaging of the meat.

It is then stuffed into natural casings and tied with natural fiber twine. The curing process lasts at least 60 days, which gives the coppa its unmistakable sweet and slightly spicy flavor, aroma, and perfect consistency.

The difference compared to Coppa di Piacenza lies precisely in the aging process, which is much longer in the case of the Piacenza version.

If the Coppa di Parma IGP due to its aging, it is very hard, so we recommend wrapping it in a cloth soaked in water and white wine for a day. Then remove the string and outer skin. We recommend cutting thin slices, preferably with a slicer. Together with other delicacies from the Parma delicatessen, Coppa di Parma IGP it is excellent served on a platter as an appetizer or with an aperitif