ARTIGIAN CARNI SRL

In Felino, in the Parma area, Artigian Carni produces Coppa di Parma IGP within a zone that spans 439 municipalities. The cut — the pork neck — rests for at least sixty days, the time necessary for the tender slices to form and for the contrast between the lean red meat and the pinkish fat that identifies this cured meat. This family-run salumificio processes Italian meats and entrusts the result to controlled aging rather than industrial shortcuts. The outcome is a coppa with a discreet sweetness and a soft texture, recognizable both when sliced and on the palate. In a district where pork is the raw material for an entire gastronomic culture, the work in Felino finds its measure in time: days counted one by one, within a denomination perimeter that unites hundreds of Emilian municipalities. A chosen slowness that becomes the distinctive feature of the finished product.

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