COPPA DI PARMA 6 months in slices g 150

It is a cold cut for connoisseures, whose particular taste varies according to the kind of secret curing applied, as well as the degree of aging of the product. To be cut and served into thin slices, it proposes an exciting scent and taste thanks to the application to the cured meat of few sapid spices before the stuffing procedure. The Coppa di Parma is obtained from the muscular part of the neck of the swine, covered in salt and spices and let age for at least 6 months before its commercialization. This cold cut must be allowed to dry appropriately, and the deep light purple colour, contoured over the edges by the fat that characterises this cut, will surprise you with its armonious and unique taste.