The cup of Parma IGP is one of the top products of this land.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
The cup of Parma IGP is one of the top products of this land.
At first it was produced only for the family of norcino, soon, however, even the shops of the city begin to look for it and consequently it starts production on a larger scale.
As you can guess from the name, the part of the pig used is the “coppa”, the muscle portion close to the neck.
To cut the cup of Parma IGP is soft, very far from the dry meat of the other national cups; once it started, wrap it in a canoe moistened with white wine, just as they once did: its fragrance will remain unchanged!
Specific References
No customer reviews for the moment.
Raw ham with a sweet and refined taste, it is a low calorie dish, but with an intense taste.
The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.
Cotechino is a type of sausage consumed cooked and diffused in all regions of northern Italy.
The Culatello is obtained from the processing of the fine part of the adult pig thigh (which has reached at least 200 kg of weight).
Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.
The Pulcinella box has meats and typical cheeses of excellent quality.
Spanish salami gourmand with black pepper with a delicate and smoked taste.
The best roasted chicken meats and the best Amadori turkey are ideal for fillings and sandwiches, perfect for those who want a second fast and tasty dish.
The Speck Alto Adige IGP Tirolinger is produced with selected boned maize thighs.
The Valle d’Aosta Lard d’Arnad DOP, is obtained from the sparrow of national pig.
Lardo di Colonnata IGP is a pork-based sausage, produced in the homonymous Tuscan town.
The perfect box for spicy lovers.
Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili.
The pepper cheek is derived from cheeks (the anatomical part from the throat to the shoulder) of pigs bred in Italy.
Produced from the fesa obtained from adult bovine thighs and then salted.
La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.