Coppa di Parma was born as an exclusively homemade product, but its production has expanded in time, and it has now reached the industrial manufacturing.
The history of the Coppa di Parma began a long time ago, in the late 17th century, when references to its early denominations such as “bondiola”, “salame investito” or “insaccato” were already present. At the beginning of the 18th century “Coppa di Parma” was already cited in the memoirs of travelers as one of the typical products of the area.
It must be for its simple but captivating taste that it was recently awarded the protection label PGI (Protected Geographical Indication) by the European Community. The carefully studied curing and aging processes in natural cellars give to the Coppa di Parma an intense and mature aroma and a sweet and delicate taste.
Coppa di Parma is a delicious traditional cured meat, ideal as an appetizer and a great for accompaying cocktails.
Consorzio di tutela della Coppa di Parma
Strada al Ponte Caprazucca, 6/a