Coppa from Parma is a delicacy of the typical delicatessen shop of Italy.

 

Ingredients: muscolar part of pork neck with accurate sausage making, ligature and seasoning.

 

It should be served as an appetiser or as the main dish.

 

In the area from which the livestock comes, breeding techniques are in part influenced by the cultivation of cereal and cheese-making industry which contribute to the vocation of hog-raising.

The defining features of the production zone are environmental ones. The temperate valleys with plentiful water and hilly woodlands typical of the area have a direct effect on the local climate, which in turn determines the special properties of the finished product.