skórka wieprzowa - Salumificio Ferrari Cav. Bruno

Coppa salume online sales of the best Italian cured meat selected for you by foodexplore.com. The coppa is a typical Italian salami famous in the Emilia Romagna,areas it's made from pork grown in Italy. The cut used for the production of the coppa is the cervical muscle, a tender part surrounded by noble fat. The coppa that bear the DOP mark are the Piacenza cup, whereas the Coppa di Parma boasts the Igp recognition. The cup after a long aging of at least 50 days is marketed. It has a strong and sweet flavor at the same time, it is excellent accompanied by a good glass of red wine like Lambrusco.