The Coppa of Parma is a typical Italian salami produced since long time ago: there are several testimonies that certify its production since 1700.
The Coppa of Parma is prepared with the muscular part of the pig's neck. The meat, after being carefully trimmed by the master butchers, is subjected to dry salting, tied by hand with hemp string and seasoned for at least 60 days.
This food is loved for the particular consistency and thinness of the meat: it is delicious and soft and satisfy everyone's palate.
Since 2011 the Coppa of Parma is a Protected Geographical Indication (PGI) food and since 2012 the brand and the whole production chain are protected by the Protection Consortium.
History and production area
The Coppa of Parma is a typical cured meat of the Emilia-Romagna region for three centuries. Once the whole production was destined for the family consumption: the salting and the subsequent aging allowed the preservation of the meat for a long time. In the first written references this food was called "bondiola". This term refers to the "bondiana", the appendix of the pig that was used to wrap meat.
According to the current Protection Consortium Disciplinary rules:
"[...] the production area is limited to the territory of the Provinces of Parma, Modena, Reggio Emilia, Mantua, Pavia, and to the municipalities along the Po river belonging to the administrative territory of the following provinces: Lodi [... ], Milan [...], Cremona [...] "
The territory is various from a geographical point of view: characterized by hilly areas and wide flat lands.
The production disciplinary defines meticulously the list of authorized breeds of pigs and the type of feeding that must be administered to the growing animals. The article also limits the choice of meat that can be used for the Coppa of Parma:
"The cuts of meat used in the production of the Coppa of Parma PGI are constituted by the muscular portion of the neck, adherent to the cervical and part of the thoracic vertebrae."
The fresh meat is first subjected to a careful trimming process to eliminate excess fat and give the meat the typical compact cylindrical shape. Once cleaned, the muscle is salted. In this phase the addition of some aromas is also authorized.
After salting, the meat is left to rest in special cold storage for at least 5 days, then tied with string and left for about 8-10 at a temperature of 18 °C. Finally, the dried Coppa of Parma is left to age for a minimum of 60 days at about 16 °C.
The Coppa of Parma is a delicate cured meat that thanks to the initial trimming phase has a rather limited fat content.
A standard 50 g portion can be served as the only source of protein in one meal a week. However, since it is processed red meat it is preferable to limit its consumption and not to combine it with other foods of the same product category.
The Coppa of Parma is an excellent source of high biological value proteins,which means it is rich in essential amino acids. A dish with 50 g of Coppa of Parma brings about 13 g of protein and the same amount of fat, about half of which is saturated. Cholesterol intake per serving is limited: only 16% of the maximum recommended daily amount.
How to taste
The Coppa of Parma is perfect for filling tigelle and scones, but considering its fragrance and taste it is enough even on a common bread to savor a slice.
A complete meal according to the model of the Mediterranean diet can be prepared, with maximum satisfaction for the palate, with a slice of fresh Italian bread, the freshly sliced Parma coppa and a rich salad of fresh seasonal vegetables.
- Coppa of Parma IGP. Atlante dei prodotti tipici - Salumi tipici italiani. Istruzione Agraria http://www.agraria.org/prodottitipici/coppa-di-parma.htm (accesso del 10.07.2018)
- Coppa of Parma Igp. Regione Emilia-Romagna Produzioni agroalimentari http://agricoltura.regione.emilia-romagna.it/produzioni-agroalimentari/doc/prodotti-dop-e-igp-dellemilia-romagna/coppa-di-parma-igp (accesso del 10.07.2018)
- Disciplinare di produzione della Indicazione Geografica Protetta "Coppa of Parma" GAZZETTA UFFICIALE DELLA REPUBBLICA ITALIANA Serie generale - n. 298 23-12-2011
- IARC Monographs evaluate consumption of red meat and processed meat - http://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf (accesso del 10.07.2018)
- La carne non è «come» il fumo - www.fondazioneveronesi.it/ (accesso del 10.07.2018)
- La Dieta Mediterranea - Dalle antiche tradizioni, salute e buona cucina - G. Sangiorgi Cellini, A. Toti - Giunti Edizioni 2004
- LARN Livelli di Assunzione di Riferimento di Nutrienti ed energia per la popolazione italiana. SINU, Società Italiana di Nutrizione Umana.