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.
The product is suitable for consumers with celiac disease
NO POTENTIAL ALLERGENS
(REF. Dir 2007/68/ec, 27.11.2007 – Annex III bis and related regulations)
NO GENETICALLY MODIFIED ORGANISMS (GMOs)
(ref. Ec regulation 1829/2003 and 1830/2003 and related regulations)
No ingredients derived from or containing GMO have been used.
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