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Coppa is a particular type of cured meat typical of the Emilia-Romagna region, 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, owned by the Roncolato family. Maturation takes place by bringing white wine into contact with the coppa, which has already been aged for 6 months. In this way, the wine penetrates much further through cellular osmosis into the meat, making it particularly tender and aromatic, with highly pleasant typical aromas. The white wine used is the typical wine made from Durella grapes, the native grape variety from the Veronese areas of Lessinia.
Price including VAT
Coppa is a particular type of cured meat typical of the Emilia-Romagna region, 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, owned by the Roncolato family. Maturation takes place by bringing white wine into contact with the coppa, which has already been aged for 6 months. In this way, the wine penetrates much further through cellular osmosis into the meat, making it particularly tender and aromatic, with highly pleasant typical aromas. The white wine used is the typical wine made from Durella grapes, the native grape variety from the Veronese areas of Lessinia.
