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The Coppa di Parma joined the official list of typical Italian products with the certification PGI (protected geographical indication) that was released on November 8, 2011.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in Emilia Romagna and Lombardy.
The Coppa di Parma PGI consists of the muscular portion of the neck of the pig carefully trimmed. Its production area is identified throughout the administrative territory of the provinces of Parma, Modena, Reggio Emilia, Mantova and Pavia, and the municipalities along the strip of the Po part of the provinces of Lodi, Milan and Cremona.
For the production of the Coppa di Parma PGI is used most of the muscles of the upper cervical region of the pig.
The salt is applied by the method of dry salting, storing it in solitary salting on trolleys at several levels, after which the product must be invested in the gut of cattle and then hand-tied with hemp twine. Following a careful drying, the product continues to mature for a long time (minimum 60 days) where the meat dehydrating take scent, flavor, fragrance and exquisite taste and delicate, while the twine tying are gradually loosening.
The Coppa di Parma PGI should be stored in a humid and cool (possibly a cellar), has a smooth taste and lingering on the palate and a delicate fragrance.

coppa di parma