History, tradition and territory
In the 17th Century, the product was to as “bondiola” or “salame investito” in other words sausage. Coppa di Parma also appears in some documents of the same period, written by travellers, who talk about it as the local gourmet product. In a text of 1723, we can find some evidences about the corporation of “lardaroli”, a group accessible only by people with many cold cuts and “bondiole”. During the same period, also in the Royal Kitchens, there was demand for “bondiole”, as they were particularly appreciated by Duke Don Ferdinando Borbone’s court.
Once arrived in the factory, meat is cut and trimmed, isolating muscles of the superior cervical part of pig, removing the excessive fat. At this point they proceed with the salting, covering meat with a mixture of salt, spices and natural aromas. Salting goes on for 6-10 days, during which meat is examined and massaged, allowing the absorption of salt and aromas. After a period of rest for at least 5 days, it is stuffed inside natural bowels, and hand-tied with cords.
Meat is left to dry, so it passes to the seasoning, for at least 60 days from the beginning of the processing for cups from 2 to 2.6 kg and 90 days for those weighing over 2.6 kg.