Coppa di Parma I.G.P. Selection Montecoppe Half

Coppa di Parma I.G.P. 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: 950 g.

Vacuum-packed.

Store in the refrigerator.

Once opened wrap in clear food wrap.

Expiration date: see expiration date on label.

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