Famous for it delicate taste, Coppa di Parma PGI is a cured meat product obtained by the processing of dorsal muscles of the neck of pork raised in Italian farms.

The meat is processed and flavored with ingredients among them salt, pepper, garlic and white wine before being stuffed into the so-called bondiana (intestine casing) and tied by hand. Thanks to a long maturation time (at least 90 days) Coppa is known for its delicate taste, its balanced consistency, and the typical red and white colors due to the presence of both lean meat and fat meats.