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Coppa di Parma IGP Cavalier Umberto Boschi 2Kg

€66.76
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Product shipped in thermal packaging (+0,99 €)

Coppa di Parma IGP reigns among the cured meats of excellence in the Parma pork butchering tradition. Produced from "coppa," the prized muscular part of the pig's neck, it is expertly stuffed into natural bovine gut, as per the recipe that has been handed down for generations.

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Size
2 Kg ca

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Coppa di Parma IGP Cavalier Umberto Boschi 2Kg

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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.

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meat pork
Size 2 Kg ca
Location Cavalier Umberto Boschi Via Aldo Moro, 3/A, 43035 Felino PR

Combinations

Coppa di Parma IGP is a versatile cured meat that can be enjoyed on its own, as an appetizer or snack, or used in various culinary preparations. Here are some suggestions for how to best pair Coppa di Parma: With fresh seasonal fruit: melon, figs or ripe pears create a pleasant sweet-savory contrast. With bread and butter: a simple but effective pairing that enhances the flavor of the cured meat. In charcuterie and cheese boards: Coppa di Parma goes well with fresh cheeses such as ricotta or mozzarella, but also with aged cheeses such as Parmigiano Reggiano. In pasta: Coppa di Parma can be used to flavor tomato sauces or to garnish cold pasta. In pizza: added to pizza while cooking, Coppa di Parma gives an extra touch of flavor.

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