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prosciutto di Parma
culatta and fiocco
culatello, fiocchetto and strolghino
spalla cotta
pancetta and guanciale
spalletta and spallacio

For Coppa (cured neck of pork), the muscular part of the pig's neck attached to the cervical vertebrae is used.
It is manually seasoned with salt and aromatic herbs, dressed with gut, hand-tied and left to mature, whole and raw, for approx 90 days.
The weight of a finished Coppa is approx. 2.5 Kg.

 Download spec sheet "Coppa Parma"