Coppa di Parma

Coppa di Parma is a whole-muscle cured pork neck produced within a defined area of the Po plain and surrounding provinces. The specification requires meat from heavy Italian pigs of approved breeds, a minimum maturation period of at least 60 days, and a minimum weight of 1.3 kg at release for consumption.

About this designation

Coppa di Parma was registered as a PGI on 4 May 2007 under file number PGI-IT-0602, with eAmbrosia identifier EUGI00000013933. The designation is administered by the Consorzio di Tutela della Coppa di Parma IGP. The production area comprises the entire administrative territories of the Provinces of Parma, Modena, Reggio Emilia, Mantova and Pavia, together with specified municipalities along the River Po in the Provinces of Lodi, Milan and Cremona. Raw material must come from heavy Italian pigs of the Large White and Landrace breeds as improved by the Italian Herd Book, or from Duroc pigs likewise improved, or from other breeds compatible with Italian Herd Book objectives for heavy pig production; pure-bred Belgian Landrace and pigs carrying antithetic traits including porcine stress syndrome are excluded. The finished product must weigh at least 1.3 kg, measure between around 25 cm and 40 cm in length, and present a uniform slice with red lean parts and pinkish fatty parts. Chemical requirements include salt below 5%, total proteins at a minimum of 22%, a water-to-protein ratio of no more than 2.00, and a pH above 5.7. Salt used in preparation must fall between 2.6% and 3.5%. The label must carry the name Coppa di Parma, the term Protected Geographical Indication or the abbreviation PGI, and the Community logo.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 4 May 2007 under file number PGI-IT-0602 (eAmbrosia identifier EUGI00000013933).
• The specification requires a minimum maturation period of at least 60 days and a minimum release weight of 1.3 kg.
• Pure-bred Belgian Landrace pigs and any pig carrying porcine stress syndrome traits are explicitly excluded from the raw material.
• The production area spans five full provinces and named municipalities in three further provinces along the River Po.

Tasting notes

Cured pork neck, rosy interior with even fat marbling, delicate sweet-savory pork flavor with light pepper and wine notes, silky melt-in-mouth texture when sliced thin.

HoReCa use

According to the specification, Coppa di Parma is used as an ingredient in savoury pies and filled pizzas, and is explicitly called for by name in some recipes.

Packaging

• whole-piece-vacuum-1.5-2kg
• half-piece-vacuum-700g
• deli-sliced-vacuum-100g
• pre-sliced-tray-150g