{"id":22678,"date":"2021-08-05T17:50:05","date_gmt":"2021-08-05T15:50:05","guid":{"rendered":"https:\/\/www.europeanauthentictaste.eu\/letseat\/?post_type=portfolio&p=22678"},"modified":"2021-11-13T01:13:18","modified_gmt":"2021-11-13T00:13:18","slug":"coppa-or-capocollo","status":"publish","type":"portfolio","link":"https:\/\/www.europeanauthentictaste.eu\/en\/products\/coppa-or-capocollo\/","title":{"rendered":"COPPA OR CAPOCOLLO"},"content":{"rendered":"
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Coppa or Capocollo<\/h3>
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The coppa is a typical product of the Parma and Piacenza area but it is also prepared in other parts of Italy and marketed under different names: in Southern Italy it is often called capocollo and is obtained with slightly different procedures, but it is still the same product.<\/p>\n

While the Coppa Piacentina and the Capocollo of Calabria received the European PDO mark, the Coppa from Parma obtained the PGI mark.<\/p>\n

It is prepared using the muscles of the hog\u2019s neck, with a production process in many ways similar to that of prosciutto crudo (raw ham).<\/p>\n

The coppa is cylindrical, pointed at the ends, firm, compact but not elastic. Inside, this deli meat product has a red colour interspersed with pinkish white.<\/p>\n

It has a sweet and characteristic aroma, while the taste is delicate and refined as it matures.<\/p>\n<\/div>