BLACK PORK CUP

The Coppa di Maiale Nero di Parma is produced only from specimens with the best cervical muscle of the pig, which is deboned to obtain a meat whose basic taste is enriched by an effective mix of spices and aromas that underline its quality on the palate .

It follows the traditional production of Coppa Piacentina, maturing for at least 1 year before being able to fully release its flavor potential.

Average Weight Half 1kg