The original D.O.P. Parma ham is recognizable by the crown - of the Duke of Parma - on the packaging or on the ham. The meat comes exclusively from Italian pigs at least 9 months old and may only be produced in the Parma area. The ham is dried for at least 12 months. The taste is very delicate and soft and virtually melts on the tongue. The coppa comes from the neck and shoulder of the pig. The meat is salted and dried.
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