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.
| 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
| 24,5 g 8,9 g |
Carbohydrates / Carbohydrate / Kohlenhydrate / Glucides
| <0,5 g 0,2 g |
| Proteins / Proteins / Eiweib / Protéines | 23,7 g |
| Salt/ Salt/ Sel | 4,4 g |
