The Coppa is a cured salami, made with the meat obtained from the upper portion of the pig's neck.

The Coppa produced by Podere Cadassa is typical of the Parma area, characterized by a longer cut of meat than that of the rest of Italy. The processing takes place, in fact, according to the traditional method, called the "seven rib" cut.

As with the other cured meats, Coppa del Podere Cadassa is also a totally natural artisan butchery product: only sea salt and very little pepper is added to the meat, while it is still hot. Subsequently, the meat is stuffed into natural casings, tied by hand and dried. Finally, the Coppa is left to mature in a natural cellar for at least 8 months.

Valori Nutrizionali medi / Nutrition Facts per 100 g di prodotto: Valore energetico / Energy 1700 kj – 410 kcal Proteine / Protein 26 g Carboidrati / Carbohydrate 0 g (di cui zuccheri / of which sugars 0 g) Grassi / Fat 34 g (di cui acidi grassi saturi of which saturates 13 g) Sale 3,9 g  – Origine carne: ITALIA - Sede di produzione: Bollo CEE IT 1949 L CE - Colorno (PR) - Italia -

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Conservare in frigorifero. Dopo l’apertura, consumare entro 2-3 giorni.