Coppa di Parma originates from the Italian region of Emilia-Romagna. The lush region, situated between the Alps and the Apennines, is often praised for its rich culinary tradition and products, including meats and cheese! The humid microclimate of the region allows meat to age slowly, developing a more refined aroma and taste.
Coppa di Parma is made from the precisely trimmed muscular portion of the pig's neck, and stuffed into natural casings. If you prefer a leaner cold cut, this is a great option. This Coppa di Parma is packed in thin slices for convenience, great on its own or as part of any cheeseboard.