Coppa is a particular type of cured meat typical of the Emilia Romagna region, especially Parma and Piacenza. This coppa is produced in Parma with high-quality pork and then aged in the cellars of the cheese factory La Casara in Roncà of the Roncolato family. The aging occurs by placing white wine in contact with the already aged coppa for 6 months. In this way, the wine penetrates much deeper through cellular osmosis into the meat mass, making it particularly soft and fragrant with very pleasant typical aromas. The white wine used is the typical one coming from the Durella grape, an autochthonous grape from the Veronese territories of Lessinia.
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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 with high-quality pork and then aged in the cellars of the cheese factory La Casara in Roncà of the Roncolato family. The aging occurs by placing white wine in contact with the already aged coppa for 6 months. In this way, the wine penetrates much deeper through cellular osmosis into the meat mass, making it particularly soft and fragrant with very pleasant typical aromas. The white wine used is the typical one coming from the Durella grape, an autochthonous grape from the Veronese territories of Lessinia.
