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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 using high-quality pork and then matured in the cellars of the La Casara dairy in Roncà, belonging to the Roncolato family. The finishing process involves placing white wine in contact with the coppa, which has already been aged for 6 months. In this way, the wine penetrates much more deeply into the meat through cellular osmosis, making it particularly tender and aromatic, with highly pleasant typical aromas. The white wine used is the typical wine made from Durella grapes, a native variety from the Verona areas of Lessinia.
Price including VAT
Coppa is a particular type of cured meat typical of the Emilia-Romagna area, especially Parma and Piacenza. This coppa is produced in Parma using high-quality pork and then matured in the cellars of the La Casara dairy in Roncà, belonging to the Roncolato family. The finishing process involves placing white wine in contact with the coppa, which has already been aged for 6 months. In this way, the wine penetrates much more deeply into the meat through cellular osmosis, making it particularly tender and aromatic, with highly pleasant typical aromas. The white wine used is the typical wine made from Durella grapes, a native variety from the Verona areas of Lessinia.
