SALUMIFICIO VIGNALI SRL

Salumificio Vignali has crafted Coppa di Parma IGP in Langhirano since 1973, building five decades of expertise in the Valparma region. This prized cured pork neck matures for a minimum of 60 days, developing the characteristic contrast of red lean meat against delicate pink fat that defines the category. Vignali's commitment to the protected denomination relies on the precise microclimate of the Food Valley and the artisanal know-how passed through generations of producers.

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