Cured raw meat IGP · Parma
Coppa di Parma IGP
Salted pork neck, rolled and cased, matured in the Parma area. Milder and shorter-matured than Coppa Piacentina DOP. Marbled slice, delicate flavour. IGP.
IGPAppellation
ParmaOrigin
Cured raw meatType
MildProfile
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ITasting notes
Profile
Intensity
MildIntense
Length
ShortLong
Saltiness
Lightly saltedSalty
Meltiness
FirmMelting
Tasting
Appearance
Pink slice marbled with white fat.
Aroma
Mild, pepper, walnut.
On the palate
Mild and melting, delicate, lingering.
Aromas
MildPepperWalnutSpicesUmami
Pairings
AntipastiFocacciaParmigiano ReggianoLambrusco
IIIThe producer
Coppa di Parma IGP zone (Emilia-Romagna, Lombardy) — distinct from Coppa Piacentina DOP: a wider zone, shorter ageing, milder profile.
VSpecifications
- Origin
- Emilia-Romagna, Italy
- Format
- Whole piece / sliced
- Packaging
- Sold by weight
- Storage
- Cool storage (4–8 °C)
- Reference
- CHA-026
Information
- Type
- Cured raw meat
- Meat origin
- Pork neck
- Presentation
- Rolled, cased
- Appellation
- IGP
The cured meat