Traditional Coppa

maturation at least 90 days

59.00 / VAT included

A specialty from Emilia Romagna


Maturation: at least 90 days
Weight: kg. 1,9 +/- 0,200
Packing: Product sold whole or in vacuum-packed halves
Whole: Store in a cool place.
Sliced and vacuum packed: store at 0-4°C

Download product’s technical specifications

A very pleasant discovery

A typical delicacy of Parma and its surrounding area.
We have the particular pork-processing methods native to the land of Parma Ham PDO to thank for this product’s exceptionally tender consistency.
Excess fat is removed from the meat before it is massaged and salted for around 10 days. It is then left to mature for at least 90 days.
Produced solely in the Province of Parma and a few neighbouring regions, Traditional Coppa di Parma is protected by a consortium to safeguard its typical status and respective geographical indication.

Chef’s Tips

Enjoy the intensity of its flavours and aromas with mature cheeses. Delicious with good quality giardiniera (mixed vegetable) pickles or a rocket and spinach salad.
Its extraordinarily tender consistency makes it perfect in a sandwich made with homemade bread.
Pair with an aromatic white or lightly sparkling red wine.

Additional information
Weight 2.1 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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