KNOW WHAT YOU ARE BUYING
Parma Noble Food has selected for you a salami and cold pork meat from the old heritage and the queen of cellars: Parma PGI Coppa. After having successfully passed a careful test of meat and spice preparation selection, Coppa is sacked into a natural membrane and then hand tied-up. Thus, the long ageing gives an agreeable fragrance to the product. But only those that successfully pass the test are marked PGI, exactly as that we are offering to you. Whole, weighing nearly 2 kg in the middle-high ageing version (120 days), it is rendered mild by our climate. Only a long lasting family tradition can present us with such a precious salami.
Appreciated for its medium texture and for its colour, red in the lean portion and rosy in the fat portion, it is different from other salamis for its right sapidity, the softness of its slices, its balanced aromas, all enclosed in a definitely tempting fragrance. PGI Coppa, with its typical cylindrical and oblong shape, lacks nothing, so much so that it can safely compete with Parma ham and even remind a culatello.
KNOW WHAT YOU ARE EATING
Also recommended by nutritionists, Parma Coppa is distinguished by a reasonable content of unsaturated fatty acids good for our health and for its limited content of salt. Vitamins and proteins make this product a definitely healthy food.
IN THE KITCHEN
Parma Coppa is usually served as an appetizer or with aperitifs, with DOC white wines from Parma hills. Before cutting, the outside skin should be removed; a good thin slice releases a fine, rather mild aroma.
We recommend to preserve the whole cut of Parma Coppa hanging in a cellar at a temperature in the range of 10-16 Degrees centigrade. When cut, it should be put in the fridge after having wound it up in a cotton dishtowel imbued with white wine to keep its properties unaltered.