Pancetta Supercoppata cut to half

at least 90 days

65.00 / VAT included

A specialty from Emilia Romagna


SKU PAN08 Categories , ,

Maturation: at least 90 days
Weight: kg. 2,3 +/- 0,200
Packing: Product sold whole or in vacuum-packed halves
Whole: Store in a cool place.
Sliced and vacuum packed: store at 2-4°C

Download product’s technical specifications

A very pleasant discovery

Pancetta and Coppa combine to create a double delicacy, uniting two of Parma’s great traditional specialties.
The Pancetta is first derinded and salted, before being rolled and tied around the Coppa, forming a delicious whole product.
The harmonious union of two specialties from the Lombard deli meat tradition: Pancetta and Coppa, both from Italian pigs only.
Only rigorously selected pork from Italian farms is used to create our Pancetta Supercoppata.
Maturation is a slow, patient process, requiring at least three months.

Chef’s Tips

Delicious on crisp bread.
Perfect as an ingredient for appetising dishes, particularly wrapped around vegetables, meat or cheese before going in the oven: the Pancetta exterior will become melt-in-your-mouth succulent, whilst the Coppa interior becomes crisp, creating a delicious contrast.
Excellent paired with young, lightly sparkling red wine.

Additional information
Weight 2.5 kg

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We are located in the tastiest part of Italy: Langhirano, near Parma, Emilia, the beating heart of Italian gastronomic quality.

Langhirano is a revered site for any gourmet who’s fond of air cured ham. Only here, in the valley where the Parma Creek runs, the weather agents provide the unique conditions that allow the perfect seasoning process for Parma Ham and the other great cold cuts of Parma tradition.
We have worked here since 1956. 

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