Coppa Parma is expertly matured and tied by hand. The slice lets see the red musculature: it has a firm appearance and it is surrounded by slightly fatty parts. The smell is immediately involved in the classic and structured notes of mature meats. The flavour praises the aromas conquered day after day with maturation in the cellars.
Soften the outer casing with a wash in water or even better in wine. Dry and leave to settle for at least an hour, remove the skin and proceed to cutting in a slicer to obtain thin slices.