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Concept information

There is no term for this concept in this language.

Preferred term

Coppa di Parma (it)  

Definition

  • Charcuterie product obtained from the muscular portion of the neck of pigs belonging to the breeds, pure or derived, Large White, Landrace and Duroc Italiana or other breeds considered compatible with Italian heavy pigs.

Source

  • https://www.qualigeo.eu/prodotto-qualigeo/coppa-di-parma-igp/

Page

  • www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/2079

In other languages

URI

https://vocabs.ilc4clarin.ilc.cnr.it/vocabularies/madin-term/agroterm/coppa_di_parma_63

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