More on our organic Coppa di Parma Bio PGI
Coppa di Parma Bio PGI dates back to the Roman era, and originates primarily in the Po Valley; it is made from the muscular portion of the pig’s neck. To be precise, Coppa di Parma Bio PGI is a typical deli meat product from Parma’s hilly regions, which flatten out as they approach the Valley’s neighbouring provinces. As early as the 12th century, we can find specific references to Coppa di Parma as “bondiola” or “salame investito”, which means “salami in casing”.At the beginning of the 1700s, Coppa di Parma is noted in travellers’ memoirs as a typical product of the area. Coppa di Parma obtained PGI recognition (Protected Geographical Indication) in 2011.
Once the salt has been rubbed in, which is important to ensure its even distribution and absorption, the meat is stuffed into a natural casing and left to mature. There are no added preservatives (additives) in the curing mix used for Salumificio Pedrazzoli’s organically cured Coppa. Moreover, our Coppa is free from milk derivatives and gluten, and you will also find it in the coeliac handbook. It is matured for at least 90-120 days, depending on the size of each piece of meat.Only through slow maturation in an enclosed, humid environment does the red-brown colour and distinctly inviting flavour develop.
RECOMMENDED PAIRINGS: Slice medium fine, ideally with a knife, and serve with bread.
No added preservatives
Listed in the coeliac handbook