Coppa Di Parma I.G.P. (1.8kg approx.) VILLANI

Crafted from choice, lean Italian pork, this coppa is meticulously prepared by hand-salting with sea salt, then stuffed into closed-ended beef gut casings and hand-tied with string. Cured for a minimum of 70 days in accordance with the Coppa di Parma PGI regulations, it develops a sweet and slightly spicy flavour with delicate, nuanced notes. The lean meat, a rich ruby red, contrasts beautifully with the pinkish-white fat, resulting in a mild yet characterful taste that embodies the essence of authentic Italian craftsmanship.