KNOW WHAT YOU ARE BUYING
From a selection of typical products of our land, we propose a half cut of Parma Coppa PGI certified, in a vacuum heat-shrinking packaging useful to safely keep it in your fridge for 3-4 months. Obtained from the muscle of pork neck, it is hand trimmed and salted down (by adding salt and tanning spices), then wound up into its membrane and later hand tied. Ageing is a natural process in the fresh air of our Parma hills. The 900 -1000 grams chunk, aged 120 days, is ready to be cut and enjoyed. Don’t miss the charm of its mildness.
Parma Coppa has a substantially cylindrical shape, slightly rounded at both ends; texture is compact, firm and yet not too hard. When cut, beyond releasing its typical fragrance, it shows a compact mass, with a well defined separation between fat and lean portions; its colour is red, interspersed by white layers, that may also be rosy. Fragrance is sweet and typical, and at times an autumn underwood fragrance can be caught, which it absorbed from the seasoning room. PGI Parma Coppa has a mild taste, supported by a sapidity that however should never turn out to be salty.
KNOW WHAT YOU ARE EATING
The cholesterol content of Parma Coppa, of nearly 100 milligrams per 100 grams, is in line with that of other salami and cold pork meat. While the lipid content unveils the presence of a good quantity of unsaturated fatty acids (the so-called “good” fat). In 100 grams of product, the protein content is nearly 24%; the content of mineral salts, such as magnesium and iron, is reasonable, and so is that of vitamins.
IN THE KITCHEN
It is served at best if the protective membrane is removed and it is cut into slices some ten minutes before serving, so that the contact with the air will release its fragrance at best. Temperature must be substantially fresh, especially in the summer. Coppa can be served, for example, with sliced homemade bread, also slightly toasted and served still hot. A sweet-and-sour pairing could be with tomatoes that, cut into cubes and dressed with basil and oil, may dress it all. Recommended wines are Barbera as for red wines, and a good Malvasia or a precious Champagne as for white wines.
To preserve Coppa at best it is recommended to keep it, after having skinned it, in the fridge, wound up in a cotton dishtowel or in food paper. Follow the same procedure each time you enjoy your Coppa, alone or in company.