Coppa di Parma PGI - Buy online italian cured meat boston butt

Coppa di Parma PGI - Whole apx. 1,8 kg

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Typical cured meat of the Parma area produced using the muscular section of the pig's neck. T

he meat is stuffed into a casing, seasoned and cured for an average of 2-3 months.

It has an even colour, red in the lean part and pinkish in the fat part.

To fully savour its flavour and characteristic aroma it is recommended to cut it into very thin slices.


37,50€

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For information contact us on info@rosashop.it or +39 0521 841338.

PLACES

IGP (Protected Geographic Indication) Coppa di Parma is produced in the Parma province and other towns nearby with meat from selected pig farms.

HISTORY

Coppa di Parma has ancient roots in the farming history of the Parma area, already in the 1700s it was produced and consumed as a typical product of the area.

PRODUCTION

Since it is an IGP product Coppa di Parma is produced in compliance with a strict set of production regulations.

The meat is selected with the same criteria used for Prosciutto di Parma and San Daniele and the fat part is trimmed until obtaining a regular cylinder shape, slightly tapered at the ends, with length between 25-40 cm approximately and weighing about 1,8 Kg.

The meat thus prepared is salted with salt and natural flavourings, rubbed and placed in cold storage at an average temperature of about 4°C. Humidity is controlled, in order to promote osmosis and dehydration processes. The Coppa remains in these cold rooms for about 10 days.

After further salting processes the product is stuffed into a beef casing and hand-bound with natural twine.

The Coppa di Parma is finally stored for drying and curing for a period between two and three months according to the product's weight.

Protection mark PGI
Curing 2 - 3 months
Weight Apx. 1,8 kg
Package Carton
Preservation Max 17° C

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Coppa di Parma PGI - Whole apx. 1,8 kg

Coppa di Parma PGI - Whole apx. 1,8 kg

Typical cured meat of the Parma area produced using the muscular section of the pig's neck. T

he meat is stuffed into a casing, seasoned and cured for an average of 2-3 months.

It has an even colour, red in the lean part and pinkish in the fat part.

To fully savour its flavour and characteristic aroma it is recommended to cut it into very thin slices.