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SKU: 36041
£17.16 £18.51
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The product images shown are for illustration purposes only and may not be an exact representation of the product.


What is the Coppa ?

The Coppa di Parma IGP (Protected Geographical Indication) is a sausage salami, typical of some provinces of Emilia-Romagna and Lombardy.

Production area 

Its name suggests that it is a cured meat made only in the province of Parma. However, the specification of the Protection Consortium states that the production area of ​​the Coppa di Parma IGP "is identified by the entire administrative territory of the provinces of Parma, Modena, Reggio Emilia, Mantua, Pavia and the municipalities along the Po strip" including in the provinces of Lodi, Milan and Cremona. 

From an orographic point of view, the territory includes the hilly areas that slope down towards the plain, up to embrace the coastal municipalities along the Po, both north and south of the river.

Raw material and ingredients 

The raw material is the meat of Italian adult pigs. The specification allows for the slaughter of Large White Landrance and Duroc pigs, at least nine months old and with an average weight of 160 kilograms.

The name of this salami indicates the cut of meat used: it is the muscles obtained from the upper cervical part of the pig - the coppa, precisely.

In addition to pork, the preparation of Coppa di Parma IGP requires salt - between 2.6 and 3.5 percent of the weight of the raw material -, natural flavorings, pepper or other spices.

In addition, the specification allows the use of wine, dextrose, fructose and sucrose, starter cultures, sodium and potassium nitrites, sodium and potassium nitrates, ascorbic acid and its salt - all in accordance with the provisions of the law.

Processing and seasoning 

The first phase is the isolation of muscle mass. After that, we move on to trimming, which is essential to remove excess fat and to give the meat the cylinder shape, slightly thinner on both ends. In this way, a piece of meat is obtained with a length between 25 and 40 centimeters and weighing never less than 2 kilograms. We arrive at the salting, which can be done either by hand or with the help of mechanical parts, by churning.

After salting, the coppa rests for at least 5 days. Next, we move on to the coating of the meat - it is inserted into the animal's gut - and to the binding. The drying phase precedes the curing of the sausage: in this case, the minimum period is 60 days, for products between 2 and 2.6 kg, and 90 days, for those over 2.6 kg - a count from the beginning of processing.

 Organoleptic characteristics

 When cut, the Coppa di Parma has a full red color, interspersed with the rosy white of the fat parts. The scent is sweet and characteristic; on the palate, the salami is sweet and delicate. The texture of the slice is soft for shorter seasonings.

How serve it 

At the table, the Coppa is an appetizer to be served with other typical Parma cured meats and with some flakes of Parmigiano Reggiano DOP. Another classic combination includes fried cake, leavened and salted dough, passed in boiling oil, and served hot together with Coppa and other traditional sausages.