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Coppa di Parma

Coppa di Parma was initially made for family use, but when the first deli shops opened, it started becoming popular and being produced on an industrial scale. To release its full flavour, Coppa must be rubbed, salted, tied, dried and matured with care and craft.

AVERAGE NUTRITION VALUES PER 100G
ENERGY VALUE
1919 kJ / 463 kcal
FAT
40
of which saturated
17
CARBOHYDRATE
1,8
of which sugar
0
PROTEIN
24
SALT
3,7