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SALUMI BOSCHI F.LLI SPA

Felino · Province of Parma · Emilia-Romagna

Coppa di Parma IGP

Salumi Boschi operates in Felino, where the Parma hills have shaped cured-meat craft for generations. Their Coppa di Parma IGP—sliced from pork neck and matured a minimum of 60 days—shows the precision that underpins this IGP across 439 municipalities. The producer balances ancestral curing rituals with modern technique, ensuring each batch meets the strict standard: tender texture, vivid red lean marbled with delicate fat.

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What it makes

IGP

Coppa di Parma

A cured pork neck from the Parma area, matured at least 60 days, with tender slices, red lean and pink fat.

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