COPPA DI PARMA, A TASTE SIGNED PGI

Parma Ham Culatello and Salame Felino salami are not the only ones awarded the prestigious PDO and PGI: the Coppa di Parma, for about two years, can boast the European recognition that binds the product to its production area. Deserved a space on the chopping of the precious fruits of the art of charcuterie territory. On a slice of bread, you can eat with cooked vegetables, fresh salads, figs, and lends itself to be used in many recipes.

Ideal as aperitif or snack, goes well with wines both red and white, young and fragrant, better if sparkling. Appreciated for its sweetness, the Coppa di Parma PGI, one of the most popular meats and consumed by the Italians, is irresistible thanks to the persistent and delicate flavor.

The origins date back to the seventeenth century, when it was known under the name of “bondiola.” This is the neck of the pig, carefully trimmed and processed with salt, pepper and herbs. After salting, the meat is wrapped into natural bovine casing and then hand-tied with hemp twine. During the aging process, at least 60 days, the meat dehydrated buy the distinctive aroma and smooth taste that makes it unmistakable.

Furlotti & C. produces the Coppa di Parma PGI hand-tied and aged in the typical area, also available vacuum packed or sliced.