Statements (21)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:meat
|
| gptkbp:alsoKnownAs |
Coppa
Capocollo di Parma |
| gptkbp:color |
red with white fat streaks
|
| gptkbp:countryOfOrigin |
gptkb:Italy
|
| gptkbp:flavor |
delicate
|
| https://www.w3.org/2000/01/rdf-schema#label |
Coppa di Parma
|
| gptkbp:mainIngredient |
pork neck
|
| gptkbp:period |
minimum 60 days
|
| gptkbp:productionMethod |
dry-cured
|
| gptkbp:protectedDesignationOfOrigin |
gptkb:Protected_Geographical_Indication_(PGI)
|
| gptkbp:recognizedBy |
1996 (PGI status)
|
| gptkbp:regionOfOrigin |
gptkb:Emilia-Romagna
|
| gptkbp:seasonedWith |
gptkb:salt
spices herbs |
| gptkbp:servedAs |
cold cut
|
| gptkbp:servedWith |
antipasto
|
| gptkbp:texture |
tender
|
| gptkbp:bfsParent |
gptkb:Coppa_Piacentina
|
| gptkbp:bfsLayer |
7
|