Coppa of Parma

Maybe less famous than the homonymous PDO from Piacenza, it is a raw-processed cold cut consisting of pork cervical muscles, part of the neck and the shoulder. The meat is flavored with salt and pepper and, after eight or ten days, with garlic and wine (white or red). After being eventually salted twice, it is put into the pork bowel, called bondeana or bondiana (some producers use as a gap the so-called pellina, that is the wrapping of the pork fat). The cold cut is tied, small holes are made in the bowel in order to avoid air stagnations, and it is kept for a few days in airy premises. Afterwards, it is left maturing in wet and cool places (13, 14°C) for at least five or six months, but also for a whole year.