Description

An excellence of Emilian tradition, with a full and enveloping flavour.

The whole Coppa “del Nonno” is a premium cured meat, crafted with artisanal care using the neck muscle cuts of Italian pork. Its sweet, inviting aroma, tender texture, and delicate flavour make it a timeless classic of Parma’s charcuterie tradition.

Perfect as a rustic starter or as the star of a mixed charcuterie board with culatello and salame. Served with a glass of Lambrusco or Fortanina, it offers an authentic and irresistible tasting experience.

🏛️ A historic cured meat born in the heart of Parma

The production of Coppa di Parma has been documented since 1680 in the area around Parma and neighbouring provinces. This fine delicacy comes from a whole pork neck cut, initially weighing about 2.7kg.
The salting is done strictly by hand to ensure softness and sweetness, while the slow curing process, lasting from 3 to 6 months, develops its signature aroma and balanced taste.
Stuffed into the traditional “Bondeana” casing and tightly tied, the coppa is then dried and aged in controlled-humidity environments at a steady 16°C.
The final product must comply with production standards, with a minimum cured weight of 1.3kg and a length between 25 and 50cm.

🧾 Caratteristics:

Weight: approx. 1.5kg (whole)
Colour: bright red with pinkish-white marbling
Aroma: sweet, fragrant, typical of aged cured meats
Flavour: delicate, harmonious, slightly sweet

❄️ Srorage:

Refrigerate after opening and wrap in a clean cloth.
Let rest at room temperature for at least 1 hour before slicing.

📦 Available whole or halved.

👉 Add it to your cart now and bring the excellence of Italian tradition to your table.