• COPPA DI PARMA (100g)


    Made from the pig's neck and stuffed into natural casings, and produced within the regions of Emilia- Romagna. Apart from the high quality of lean meat, what makes Coppa so special is the humid climate of the region. A perfectly marbled and clean cut of meat that is dry rubbed ,massaged, marinated and then air dried for 2 months to give it its delicate aromas and sweet taste.