Dry salting
An element rooted in traditional production and enhanced by the PDO protection system.
Elegance, ageing and territory
Coppa Piacentina PDO
A noble cured meat from the Piacenza tradition, renowned for its compact slice, delicate smell of seasoned meat and unmistakable sweet flavour.
Protected denomination
Coppa Piacentina PDO
When cut, Coppa Piacentina PDO has a compact and homogenous slice, bright red and mottled with pinky-white fat. It has a delicate smell of seasoned meat, with a slight spicy aroma where pepper predominates. Its flavour is unique for its marked sweetness, balanced by the delicate saltiness typical of cured products.
Characteristics
Distinctive traits
Long ageing
An element rooted in traditional production and enhanced by the PDO protection system.
Delicate aroma
An element rooted in traditional production and enhanced by the PDO protection system.
Guarantee mark
An element rooted in traditional production and enhanced by the PDO protection system.
Sensory characteristics
Slice, aroma and taste
When cut, the slice is compact and homogenous, bright red, and mottled with pinky-white fat.
It has a delicate smell of seasoned meat, with a slight spicy aroma, where pepper predominates.
Its flavour is unique for its marked sweetness, which contrasts with a delicate saltiness characteristic of cured products.
Raw material and territory
Origin of the pork and processing area
Coppa Piacentina is made from the muscles of the pig's neck; two coppe can be obtained from each pig.
The climatic and territorial characteristics of the province of Piacenza are a fundamental ingredient in obtaining the unique taste for which local food specialties have been renowned since the first decades of the 16th century, both in Italy and in the most important European courts.
Processing
The traditional production phases
- The raw material is first rubbed with a carefully measured mixture of salt and spices.
- After a cold resting period, which allows salt and aromas to penetrate evenly, the product is massaged and wrapped in the traditional natural pork casing known as pelle di sugna.
- It is then tied and left to dry in dedicated rooms for 10-15 days.
- The final ageing phase lasts at least six months.
PDO mark
Finished product and guarantee
The finished product has a cylindrical shape and weighs more than 1.5 kg.
Coppa Piacentina is placed on the market with the PDO mark, guaranteeing its origin and respect for traditional production practices.
FAQ
Frequently asked questions
Essential answers to understand denomination, production rules and guarantees.
What makes Coppa Piacentina a PDO product?
The PDO denomination links the product to precise production rules, a defined geographical area and controls along the supply chain.
Where can I read the production rules?
The official production rules are available from the product page and the PDO Certification section.
Recipes
Recipes with Coppa Piacentina PDO
Ideas and pairings that enhance the taste, aroma and character of Coppa Piacentina PDO in the kitchen.
Coppa Piacentina PDO
Focaccia with Coppa Piacentina PDO
A simple, convivial preparation that enhances the aroma, sweetness and softness of Coppa Piacentina PDO.
Read morePiacenza PDO Cured Meats Consortium
Learn more about Coppa Piacentina PDO
Read the official production rules or contact the Consortium for institutional information.