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Parma seasoned pork shoulder boasts a tradition dating back to 1700;

it has a mellow, persistent flavor and a delicate perfume and is prepared with meat taken from the neck of Italian pigs, in accordance with PGI regulations

The fresh meat is seasoned with salt, pepper, natural flavouring and white wine, then it is packaged and matured for at least 60 days

Parma seasoned pork shoulder is excellent as an appetizer, ideal during meals and perfect in sandwiches.

The meaty part of the slice is red, whereas the fatty part is generally pink.

Coppa

Coppa


How to conserve it and consume it

The seasoned product may be conserved for months if it is whole and kept in a fresh, humid place (12-18 C). Once it is cut it must be kept in the fridge at a temperature from 0 to 7 C and eaten within 2 months

Before slicing the Parma seasoned pork shoulder, we suggest you remove the outer protective film and, in the case of very seasoned pork shoulder, to wrap it in a dishcloth soaked in white wine for a whole day.
 


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