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COPPA DI PARMA IGP LA BASTIA SRL
Hall 07 - Booth C 052
FOR OUR COPPA DI PARMA, WE SELECT THE UPPER PART OF THE PIG NECK TO GUARANTEE THE RIGHT BALANCE BETWEEN CONSISTENCY AND SWEETNESS. WE MASSAGE AND SALT THE MEAT BY HAND, THEN WE BAG IT IN NATURAL GUTS, WE BIND IT AND SEASON IT IN OUR CELLARS FOR ABOUT 160 DAYS.
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LA BASTIA SRL
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VIA NAZIONALE EMILIA 41 - CASTELGUELFO DI FONTEVIVO - 43010 PARMA - (PR) - ITALY
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Exhibitors' Position
Hall 07 - Booth C 052
