Recensioni dei clienti
Coppa di Parma PGI is obtained from the muscular part of the pig's neck, cut and prepared according to an ancient and typical recipe of the Ravanetti family.
The flavour of the coppa is given by the ageing period. The softness and sweetness of this product are the result of the salting process, carried out by hand, and the skilful and delicate massage of the meat. It is then stuffed into natural casings and tied with natural fibre string.
The curing takes place for a minimum of 60 days, a period which gives the coppa its unique, sweet and slightly spicy flavour, aroma and perfect consistency.
The difference between the Coppa di Parma IGP and the Coppa di Piacenza is in the ageing period, that in the latter case is much longer.
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ZCN00502
Coppa di Parma PGI, aged 2 months, half
<ul><li><b>Awards: <img src="https://www.parmashop.com/img/cms/14697191731698637124_igp.jpg" alt="" width="50" height="50" data-mce-src="https://www.parmashop.com/img/cms/14697191731698637124_igp.jpg"></b></li><li><strong>Producer:</strong> Salumificio Ravanetti</li><li><strong>Containing:</strong> 0,9 Kg. / 2 Lbs.</li><li><strong>Shelf Life:</strong> : 4 months</li><li><strong>Shipping:</strong> available only in Europe</li></ul><p><br></p><p>1 x Coppa di Parma PGI, aged 2 months, half – 0,9 kg</p>
https://www.parmashop.com/7505-large_default/coppa-di-parma-pgi-half.jpg
30.4429
instock
Salumificio Ravanetti
30.4429
30.4429
0
0
2021-07-30T12:53:51+0200
/Culatello & Cold cuts