Coppa is a particular type of cured meat typical of the Emilia-Romagna area, especially 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, owned by the Roncolato family. Aging takes place by bringing the white wine into contact with the coppa, already aged for 6 months. In this way, the wine penetrates much more by cellular osmosis into the mass of the meat, making it particularly soft and fragrant with very pleasant typical aromas. The white wine used is the typical one obtained from Durella grapes, the native grape from the Veronese areas of Lessinia.
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Coppa is a particular type of cured meat typical of the Emilia-Romagna area, especially 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, owned by the Roncolato family. Aging takes place by bringing the white wine into contact with the coppa, already aged for 6 months. In this way, the wine penetrates much more by cellular osmosis into the mass of the meat, making it particularly soft and fragrant with very pleasant typical aromas. The white wine used is the typical one obtained from Durella grapes, the native grape from the Veronese areas of Lessinia.
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