COPPA DI PARMA IGP ca. 1,5 kg The Coppa di Parma IGP is made up of the muscular portion of the carefully trimmed pork neck.The production area of the Coppa di Parma is identified by the entire administrative territory of the provinces of Parma, Modena, Reggio Emilia, Mantua, Pavia, and by the municipalities along the Po belt which are part of the administrative territory of the provinces of Lodi. Milan and Cremona. For the production of the Coppa di Parma most of the muscles of the upper cervical region are used, the fresh weight is about 2.7 kg -3 kg.
Coppa di Parma IGP ca. 1,5 kg