Coppa is a particular type of cured meat typical of the Emilia Romagna region and in particular Parma and Piacenza. This coppa is produced in Parma with high-quality pork and then aged in the cellars of the La Casara dairy in Roncà of the Roncolato family. The aging process involves placing red wine in contact with the coppa already aged for 6 months. In this way, the wine penetrates much more through cellular osmosis within the mass of the meat, making it particularly tender and fragrant with very pleasant typical aromas. The red wine used is the typical one from Valpolicella.
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Coppa is a particular type of cured meat typical of the Emilia Romagna region and in particular Parma and Piacenza. This coppa is produced in Parma with high-quality pork and then aged in the cellars of the La Casara dairy in Roncà of the Roncolato family. The aging process involves placing red wine in contact with the coppa already aged for 6 months. In this way, the wine penetrates much more through cellular osmosis within the mass of the meat, making it particularly tender and fragrant with very pleasant typical aromas. The red wine used is the typical one from Valpolicella.
