The processing techniques, refined over centuries and deeply tied to the lands of Parma, make Coppa only one of its kind. A process remained intact in time, to enable us to enjoy a high quality product. The cuts of meat used in the production of the Coppa from Parma belong to the muscular portion of the neck of highly selected pigs.
The salt, together with the other ingredients such as spices and pepper, is applied with the dry salting method: Coppa is placed in contact with coarse salt, which can then slowly penetrate into the meat. At the end of the salting, the product is covered in natural casing of bovine or pork and then tied by hand with hemp twine. After a thorough drying, the product passes to age for a period of at least 60 days, where the meat takes its fragrance, aroma and an exquisite and delicate taste, while the twine of the binding is gradually loosened.