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Coppa di Parma IGP - 2 Months - Whole

Coppa di Parma IGP - 2 Months - Whole

The Coppa di Parma IGP is based on the historic recipe of the Ravanetti family, a masterpiece of balance between softness and sweetness. Handmade, carefully massaged and stuffed into natural casings, it matures slowly for at least 60 days. The result? An enveloping aroma and a delicately spicy taste that captures the soul of the Parma tradition.

Shelf Life: Approximately 4 Months

65,00 €

Formato:

Weight 1.8 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.

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 recipe of the Ravanetti family Ravanetti.

The flavor of Coppa di Parma IGP 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

Appearance: rustic
Color: ruby red with white streaks of fat
Aroma: aromatic, balanced
Taste: delicate, with adequate sapidity

To preserve the quality and flavor of the Prosciutto di Parma PDO, it is essential to follow some simple but important guidelines for storage, both before and after opening the product Before opening when the ham is still sealed in its vacuum-packed packaging, it is recommended to store it in a cool, dry place. In a very cool cellar or in refrigerator a temperature not exceeding 10°C store in a cool, dry place, away from direct light and heat sources Once opened ham requires a little more care when it comes to storage. Ham should be stored in refrigerate between 4°C and 8°C, wrapped in cling film or in a clean cotton cloth this helps protect the meat from drying out and preserves its aroma and flavor. In addition, it is useful to lightly grease the cut surface with a drizzle of olive oil this small precaution helps to preserve the moisture of the ham and keep its organoleptic qualities intact. It is important to consume the ham within a few weeks of opening to enjoy its characteristics to the fullest, thus ensuring an optimal taste experience.