Coppa di Parma PGI, aged 2 months, whole
Coppa di Parma PGI, aged 2 months, whole
Coppa di Parma PGI, aged 2 months, whole
Coppa di Parma PGI, aged 2 months, whole
Coppa di Parma PGI, aged 2 months, whole
Coppa di Parma PGI, aged 2 months, whole
Coppa di Parma PGI, aged 2 months, whole
Coppa di Parma PGI, aged 2 months, whole
Coppa di Parma PGI, aged 2 months, whole
Coppa di Parma PGI, aged 2 months, whole
Coppa di Parma PGI, aged 2 months, whole
Coppa di Parma PGI, aged 2 months, whole

Coppa di Parma PGI, aged 2 months, whole

Salumificio Ravanetti
  • Awards:    14697191731698637124 igp
  • Producer: Salumificio Ravanetti
  • Containing: 1,8 Kg. / 4 Lbs.
  • Shelf Life: : 4 months
  • Shipping: available only in Europe

1 x Coppa di Parma PGI, aged 2 months, whole – 1,8 kg

More information about the product
ZCN00434
€49.00

Spedizione con i migliori corrieri
loghi corrieri
Standard Express
Italia Non Disponibile 1/2 Giorni lavorativi
U.E. 3/5 Giorni lavorativi 1/3 Giorni lavorativi
Altri Paesi 5/7 Giorni lavorativi 2/4 Giorni lavorativi

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.

Codice_per_ProForma
0089
Num_Pezzi_per_ProForma
1
Exp Code SVIZZERA
0203 12 90 
Exp Code NORVEGIA
0203 12 90 
Exp Code UK
0203 12 90 
Categoria_IVA
A_FOOD_MEATCHICKEN
sottovuoto
SI

If Coppa di Parma PGI is very hard (this is due to its maturation) we suggest to treat it by wrapping it in a cloth soaked in water and white wine for one day. Then the string and the external skin can be removed. We recommend cutting it into thin slices, preferably with a slicing machine. Together with other delicacies of Parmesan charcuterie, Coppa di Parma PGI is excellent served on a board as an appetizer or for a happy hour.

How to store it: once cut, keep it in the fridge, protecting the cut part with transparent film and wrapping it in a cotton cloth slightly soaked with water.

Organoleptic properties:

  • Appearance: rustic
  • Colour: ruby red with white fat veins
  • Smell: aromatic, balanced
  • Taste: delicate, with adequate degree of flavour

Aged: 2 months

Ingredients: selected pork meat, salt, dextrose, natural flavours and spices. Antioxidant E301; gluten-free

Allergens: none

Preservatives: E250 - E252

Calories per 100 g: about 366 kcal

Format: half Coppa di Parma PGI, vacuum-packaged, about 0,9 kg

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