Brochure
Product description
It is made from the neck muscle of the pig, the dry salting phase includes the use of spices and aromas that give this deli meat an unmistakable fragrance over time.
Stuffed into a casing and tied with twine so as to form a wide mesh netting, it is slowly matured for a long time. Coppa di Parma PGI is characterized by its tenderness, a not too strong taste, and a delicate aroma.
Perfect as a starter, it is a must in combination with other typical Parma deli meats.
| Coppa di Parma PGI | Average weight | Average curing time |
|---|---|---|
| Coppa di Parma PGI | 1,8/2 Kg | 120 gg |
| Coppa di Parma PGI | 1,7/2 Kg | 90 gg |
| Coppa di Parma PGI skinless half vacuum packed | 0,8 Kg | 90 gg |
| Coppa di Parma PGI skinless half vacuum packed | 0,8 Kg | 90 gg |
| Coppa di Parma PGI skinless whole vacuum packed | 1,7/2 Kg | 90 gg |
Average nutritional values per 100g
- Energy value1504 kJ / 362 kcal
- Fat28 g
- of which saturates12 g
- Carbohydrate0,5 g
- of which sugars0,5 g
- Protein27 g
- Salt4,0 g
