The Coppa di Parma is a traditional charcuterie product that obtained the IGP mark in 2011.
The task of promoting and enhancing the Coppa di Parma PGI is up to the Consortium for the Protection of the Coppa di Parma PGI: born in 2012 and which currently brings together 21 producers.
The Coppa di Parma PGI is a charcuterie product obtained from the muscular portion of the neck of pigs belonging to the breeds, pure or derived, Large White, Landrace and Duroc Italiana or other breeds considered compatible with the Italian heavy pig.
The production area of the Coppa di Parma PGI covers the entire provinces of Parma, Modena, Reggio Emilia, Mantua, Pavia as well as the municipalities of the Po belt that are part of the administrative territory of the provinces of Lodi, Milan and Cremona, in the regions of Emilia-Romagna and Lombardy.
The Coppa di Parma PGI has a cylindrical shape, with dimensions ranging from 25 to 40 cm in length, and weighing not less than 1.3 kg.
When cut, the slice is medium compact, not greasy, red in the lean part and rosy in the fat one. On the palate, it has a delicate flavor, with an adequate degree of flavor.
Here all the information about the product and the Consortium for the Protection of the Coppa di Parma PGI
