|Category||SALUMI - SALAMI|
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The Coppa di Parma PGI is made up of the muscular portion of the carefully trimmed pork neck.
The production area of the Coppa di Parma PGI is identified by the entire administrative territory of the provinces of Parma, Modena, Reggio Emilia, Mantua, Pavia, and by the municipalities along the Po belt which are part of the administrative territory of the provinces of Lodi. Milan and Cremona.
For the production of the Coppa di Parma most of the muscles of the upper cervical region are used, the fresh weight is about 2.7 kg -3 kg.
The salt is applied with the dry salting method, placing them in a salting cell on special multi-shelf trolleys; this salting technique is the best one to give the product a long seasoning and the best organoleptic qualities.
At the end of the salting, the product must be invested in natural bovine casing and then tied by hand with hemp twine.
After careful drying, the product matures for a long time (minimum 60 days aging) where the dehydrated meats take on fragrance, aroma, fragrance and an exquisite and delicate taste, while the binding twines are gradually loosened.
The Coppa di Parma, with a soft and persistent taste on the palate and delicate fragrance, is excellent as an aperitif and ideal during meals and why not ... accompanied by a good white wine from the DOC Colli di Parma.
SANDWICH WITH COPPA DI PARMA, GORGONZOLA AND ROCKET
1 slice of toast
100 gr of Parma's Cup
40 gr of Gorgonzola
25 g of rocket
Cut the bread in half, toast it mildly and spread the gorgonzola on both sides. COME SU ENTRAMBI I LATI?!
Spread the Coppa di Parma into the sandwich and rocket. Add salt and oil as required.
Close the sandwich and serve.
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