Coppa di Parma
Charcuterie made with the neck of Duroc, Landrace and Large White pigs reared in Emilia-Romagna, Lombardy and Piedmont, Italy
Recipes
Coppa di Parma | Local Cured Meat From Emilia-Romagna, Italy | TasteAtlas
What is Coppa di Parma? Depending on the exact area of production and its features, this deli meat is often given other names such as Capocollo, Lonza or Lonzino. Many historical sources indicate that Coppa di Parma has been in production since the late...