Spaghetti & Mandolino - home page / Our magazine / From "biondole" to IGP Bio aged Parmesan cheese

From "biondole" to IGP Bio aged Parmesan cheese

Among the excellence of traditional Italian cured meats, we undoubtedly have the Coppa di Parma IGP. This special salami was awarded the designation of IGP product, indicating protected geographical indication, by the European Union in 2011. Although called from Parma, it is produced in other regions of Emilia and Lombardia as well. These geographical areas, due to the humid climate, with hot summers and cold winters, favor a slow and constant aging process for the cured meats, resulting in a soft and flavorful final product.

In general, the Coppa is a very popular salami in the Italian cured meat scene, and each region has its typical version: depending on the production area, it is known by different names including capocollo, lonza, or lonzino. All these cured meats share the fact that they are made from the same part of the pig, specifically the cervical muscles, but each has different characteristics due to different production methods.


COPPA DI PARMA: A BIT OF HISTORY

It is documented that the production of Coppa di Parma began around the late 17th century in a territory that includes the provinces of Parma, Piacenza, Reggio Emilia, Modena, Mantova, Pavia, Cremona, and Lodi. In truth, the history of this salami was passed down under "false pretenses": in historical documents, we find the salami referred to by another name. Specifically, during the aforementioned historical period, there began to be frequent mentions of "biondole" as well as "salame investito".

In the 1700s, some travelers mentioned this salami in their diaries as one of the typical products of the Parma area. An interesting episode, recorded in an inventory from 1723, established the requirements to become "lardaroli": it was necessary to have a certain number of salamis and "biondole" to be authorized for the profession. During the same years, however, the Coppe were also mentioned in food sale contracts for the royal kitchens of Duke Don Ferdinando Borbone. At the beginning of the following century, there was a noticeable increase in the sale of Coppa in local markets, culminating in the present day where Coppa di Parma is appreciated in Italy and around the world as a gourmet product.


HOW COPPA DI PARMA IS PRODUCED

This salami is obtained from a specific cut of the pig, namely the upper cervical area. The pigs destined for this typical salami can come from the same territories designated for Prosciutto di Parma DOP or Prosciutto San Daniele DOP. The processing of the meat still follows ancient methods and is closely linked to the climatic context of the area where Coppa di Parma IGP is produced. For this reason, production must occur in the areas outlined by the regulated specifications.

Once the upper cervical muscle piece is cut, trimmed, and stripped of fat, it takes on a fairly regular cylinder shape. This prepared muscle is then salted and spiced with natural aromas including wine. The salting process involves frequently massaging the piece of meat to enhance the salt absorption and lasts from 6 to 10 days. It is then placed in refrigerated chambers to mature for 5 days, followed by stuffing into natural casings and tying with string by hand. After drying, it proceeds to aging which lasts a minimum of 60 days, during which the muscle transforms into a true salami by losing much of its moisture and strengthening its structure, aroma, and flavor.


COPPA DI PARMA IGP: USE IN CULINARY

The Coppa di Parma IGP is a salami that has a perfect balance between the aromatic qualities of the spices and the sweetness of the meat. It is extremely soft, has an inviting aroma, and a sweet and refined taste. Like many other Emilian salami, Coppa di Parma IGP can be the undisputed star of platters for appetizers or aperitifs. In Emilia, it is commonly paired with torta fritta, but it perfectly accompanies some of the most beloved baked goods, such as Pane di Altamura or di Matera DOP and all the rustic and fragrant productions, from focaccias to pizzas. An interesting pairing is with vegetables and green leafy vegetables like arugula or spinach.

The cheeses that pair best with the Coppa are Gorgonzola DOP and all various blue cheeses. The more intense the flavors, the better the pairing: particularly interesting are those blue cheeses aged with wine, like the legendary Blu 61 or Basajo from Casearia Carpenedo. It is also worth trying it with grilled heated Toma Piemontese DOP. The aged Coppa di Parma IGP also pairs excellently with the flavor of many creams and soups, such as those based on legumes or porcini mushrooms. Regarding wines: Malvasia, Lambrusco, Bonarda.

Fabio De Vecchi

S&M  - autoreS&M
Discover
You might also be interested in

We recommend that you enjoy

SHIPPED BY THE MANUFACTURER
Astigiana seasoned cup 800g slice
Quadro Carni e Salumi 1860
21,90
Add to cart



Get our welcome kit

Sign up to receive the e-book containing the summer inspirations of our ambassadors and find out more about Spaghetti & Mandolino, the philosophy and the products and producers that you can bring to your table (oh, in the middle there is also a discount coupon).

Only products from excellent manufacturers
Over 900 positive reviews