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GUALERZI SPA
Coppa di Parma IGP
Since 1924, Gualerzi has transformed Parma's pork heritage into Coppa—a cured neck that defines the region's craft. Matured for a minimum of 60 days across the 439 municipalities of its protected zone, each slice reveals the tension between tender meat, red lean, and pink fat. Four generations have stewarded this balance, respecting artisanal methods while supplying Italy's finest tables.
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