€ 36,80 for Metà forma da 1kg ca.
The Coppa is a particular type of cured meat typical of the Emilia Romagna region, especially from Parma and Piacenza. This coppa is produced in Parma using high-quality pigs and then aged in the cellars of the La Casara dairy in Roncà, owned by the Roncolato family.
The aging process involves placing red wine in contact with the coppa that has already been seasoned for 6 months. In this way, the wine penetrates much more through cellular osmosis into the mass of the meat, making it particularly tender and fragrant with very pleasant typical aromas.
The red wine used is the typical one from Valpolicella.
Coscia suina, sale, aromi e spezie, conservanti E252 (Potassio Nitrato).
The flavor of red wine decisively penetrates the mass and makes it particularly pleasant and fruity.
A special sensation that blends with the typical spiciness. Soft and excellent for slicing.
For wines like Valpolicella Classico and Sangiovese or slightly soft Lambrusco Grasparossa.
€ 36,80
for Metà forma da 1kg ca.
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Veneto
Half a 1kg seasoned red wine cup
