Coppa di Parma IGP
Parma coppa
A cured neck muscle, unpressed so it stays a true cylinder some 25 to 40 cm long and never lighter than 1.3 kg. A correctly matured slice shows no yellow or soft fat and no interior mould, the marks the disciplinare uses to define a badly cured one.
Designation
- Certification
- IGP
- Category
- Meat products (cooked, salted, smoked)
- Registered
- 2011 (Reg. UE n. 1118 del 31.10.11)
Where it is made
The whole administrative territory of the provinces of Parma, Modena, Reggio Emilia, Mantova and Pavia, plus named comuni along the Po in the province of Lodi.