Cured Meats
Coppa di Parma
Emilia-Romagna, Italy
PDO cured pork shoulder (capocollo) from Parma, aged 3-6 months. Sweet, tender, and marbled—served as antipasto.
Original eatfuls sticker artwork
What it is
A closer look at Coppa di Parma.
PDO cured pork shoulder (capocollo) from Parma, aged 3-6 months. Sweet, tender, and marbled—served as antipasto.
What to look for
Know it when you find it.
Marbled pink-red slices, sweet and tender, served with bread and butter.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Coppa di Parma.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Appenzell, Switzerland
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Romania
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Ireland
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Bagún agus cabáiste
An Irish dish of boiled back bacon with cabbage and potatoes, a daily and home classic