Coppa of Parma P.G.I.

The achievement of the P.G.I. recognition testifies the value of the Coppa of Parma as one of the most widespread butchery products that has been able to maintain its particular quality characteristics and taste properties over time, respecting the ancient local traditions.

The product’s industrialization process has gone through a craft stage that has left its traditional features unchanged.

The climate and the air characteristics  are those typical of the hilly region along the Po river, whereas the raw material and production ingredients come from an area that has actually become defined and maintained over time through the respect of traditions.

Over the centuries, the recipe of the Coppa of Parma became consolidated in an increasingly larger territory: the production area – as it is written in the Product Specification – is made up of the whole administrative territory of the provinces of Parma, Modena, Reggio Emilia, Mantova, Pavia and the municipalities along the Po river belonging to the administrative territory of the provinces of Lodi, Milan and Cremona.

How is it produced?

The Coppa of Parma is produced using most of the muscle mass from the upper cervical region. The salt is applied with the dry salting method and then every Coppa is stored in cells on specific trolleys for the salting process.


At the end of the salting, the product is wrapped into beef casings and hand tied with hemp string. This is followed by an accurate drying and maturing for at least 60 days.

How to preserve it once opened, the Coppa of Parma must be kept in the fridge wrapped in a damp cloth. It is best consumed with appetizers, savory tarts and pizza.

Source: Consortium for the protection of Coppa of Parma P.G.I.

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