Coppa di Parma IGP Cavalier Umberto Boschi 2Kg

Parmine pork butchering tradition and the Coppa IGP
Pork butchery is an ancient art that deals with the processing of pork, and Parma is one of the Italian cities with the oldest tradition in this field. Coppa di Parma IGP was born from this very tradition, passed down from generation to generation.

The use of the Protected Geographical Indication (PGI) guarantees that Coppa di Parma is produced according to strict specifications that require the use of selected meat from pigs born, raised and slaughtered in the defined geographical area. In addition, all stages of production, from salting to curing, must be carried out within this same area.

The Coppa di Parma: From raw material to finished product
PGI Coppa di Parma is produced using the anatomical part of the pig's neck, called "coppa" precisely. The meat is trimmed and stripped of excess fat, after which it is dry-salted with salt, pepper and spices. Salting is a key process that imparts flavor to the product and initiates the curing process.

Next, the meat is stuffed into natural beef gut, tied with string and undergoes a drying phase. Finally, Coppa di Parma is cured for a minimum period of 60 days in specific rooms with controlled temperature and humidity. During curing, the meat slowly loses water and acquires its characteristic sweet and aromatic flavor.

Organoleptic characteristics of Coppa di Parma IGP
C Coppa di Parma IGP has an elongated cylindrical shape, with the characteristic external binding that distinguishes its artisanal production. Inside, the slice of Coppa di Parma is bright red in color with delicate streaks of white fat.

The aroma of Coppa di Parma is intense and aromatic, with spicy notes due to salting. The flavor is sweet and delicate, with a pleasant savory sensation that slowly melts in the mouth. The texture is soft and when cut, the slice is firm but not stodgy.