Coppa is a special type of cured meat typical of the Emilia Romagna region, particularly Parma and Piacenza. This coppa is produced in Parma using high-quality pork and then aged in the cellars of the La Casara dairy in Roncà, owned by the Roncolato family. The aging occurs by placing red wine in contact with the coppa, which has already been cured for 6 months. In this way, the wine penetrates much more through cellular osmosis into the mass of the meat, making it particularly soft and fragrant with very pleasant typical aromas. The red wine used is the type typical of Valpolicella.
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Coppa is a special type of cured meat typical of the Emilia Romagna region, particularly Parma and Piacenza. This coppa is produced in Parma using high-quality pork and then aged in the cellars of the La Casara dairy in Roncà, owned by the Roncolato family. The aging occurs by placing red wine in contact with the coppa, which has already been cured for 6 months. In this way, the wine penetrates much more through cellular osmosis into the mass of the meat, making it particularly soft and fragrant with very pleasant typical aromas. The red wine used is the type typical of Valpolicella.
