Coppa di Parma P.G.I. is a cured meat from the local pork butchery tradition, made from the muscular portion of the pig’s neck carefully processed and trimmed within 24 hours of slaughter. Maturation lasts from 4 to 6 months, in rooms with a temperature of 14° C.

It is the particular climate of the area that makes this cured meat a truly exceptional product, soft, mouthwatering and with a distinctive aroma.

A good, properly seasoned Coppa di Parma PGI can be recognized by the slice, which is always soft and never dry, whether lean or more mixed.

Average weight: about 1.8 to 2.0 kg.

Store in a cool, moist place.

Once opened store in the refrigerator wrapped in clear food wrap.

Ingredients: Pork, salt, dextrose, fructose, flavorings, spices, Antioxidants: E301, Preservatives: E250, E252.

Nutritional values for / Nutritional values for / Nährwerte für / Valeurs nutritionnelles pour

100 g

Energy / Energie / Énergie

1313 kj

316 kcal

Fats/ Fat / Fett / Matières grasses

  • of which saturated fatty acids
  • Of which saturates fatty acids
  • davon gesattigte Fettsauren
  • dont: acides gras saturés

24,5 g

8,9 g

Carbohydrates / Carbohydrate / Kohlenhydrate / Glucides

  • of which sugars
  • of which sugar
  • davon Zucker
  • dont: sucres

<0,5 g

0,2 g

Proteins / Proteins / Eiweib / Protéines

23,7 g

Salt/ Salt/ Sel

4,4 g