This salami is part of the ancient Padana tradition, where there have always been the highest concentrations of pig farms. Parma, along with Mantova, Modena, and Reggio Emilia, represent the main production area for this cured meat and are still defined as the Italian and European food valley today. The coppa is produced from the neck parts of the pig. The only substance used is salt, which is essential for curing and preservation. Delicate, sweet aroma. Free from dairy products. Free from added preservatives. Gluten-free. Listed in the celiac guide. Weight approximately 1.75 kg. Curing time 120 days.
Shipping costs £40.16, free over £249.40
Price VAT included
This salami is part of the ancient Padana tradition, where there have always been the highest concentrations of pig farms. Parma, along with Mantova, Modena, and Reggio Emilia, represent the main production area for this cured meat and are still defined as the Italian and European food valley today. The coppa is produced from the neck parts of the pig. The only substance used is salt, which is essential for curing and preservation. Delicate, sweet aroma. Free from dairy products. Free from added preservatives. Gluten-free. Listed in the celiac guide. Weight approximately 1.75 kg. Curing time 120 days.
