Price: [price_with_discount]
(as of [price_update_date] – Details)

[ad_1]
Coppa di Parma consists in the pork neck muscles which are trimmed with care. In the appropriate cells, the meat undergoes the dry salting process, a process that allows the product to take on completely its rich and charming flavor. After the resting period, the COPPA is wrapped in a natural casing, hand-tied and let it dry. Then it is moved to the agint phase, which lasts at least 60 days; during this time the meat acquires its typical texture, taste and aroma.

Typical italian recipe
Gluten free, Lactose free, Milk protein free, OMG free
Typical Italian cold cuts with a refined and balanced taste. With a rich flavour thanks to the traditional processing
For a snack with wholemeal bread, pecorino cheese and Coppa

[ad_2]