The sliced coppa capocollo stagionata is produced from pork collar meat. After hand-salting, the pork collar is placed in a natural casing and is followed by curing for 70 to 90 days. Ruby red in colour, the meat has a mildly sweet flavour and delicate spicy aroma.
Produced in accordance with the Coppa di Parma PGI regulations
The meat is ruby red in colour and has a delicate aroma
Made using all-natural ingredients and is gluten & dairy free
