SALUMIFICIO RAVANETTI & C. SRL

Salumificio Ravanetti & C. sources pork necks from the 439 municipalities of the Parma protection zone, transforming them into Coppa di Parma IGP through a disciplined aging process spanning a minimum of 60 days. The result is a characteristically tender product, its red lean and pink fat creating a balanced bite. This salumificio operates within the geographic and production requirements that define the appellation, delivering a cut valued for both texture and flavour across generations of Italian curing tradition.

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