Coppa Piacentina DOP


The Coppa is a product of DOP Piacentina delicatessen obtained from neck muscles of the pig, which is the part of the loin closest to the head; that is done "hot" immediately after slaughter using a special knife. For each piece of pig carcasses can get two cups (coppe).

- In the first stage, the raw material is placed in contact with a mixture of salt and spices carefully proportioned;
- after a break in the cold, which is useful to uniformly penetrate into the meat the salt and flavorings, the product is massaged and wrapped in the distinctive wrap-called "skin of lard" of pig natural;
-thus the product is bound to dry and placed in special rooms for a period of 10-15 days;
-finally we pass to the stage of maturation that will last at least six months.
The finished product has a cylindrical shape, weighing more than 1.5 kg.

Product features

The Coppa Piacentina DOP should be in a trade with the special DOP mark that guarantees its origin and compliance with conventional manufacturing practices.
When it's cut, the slice is compact and homogeneous, bright red, interspersed with pinkish-white fat. The aroma is like a delicate meat seasoned with a slightly spicy aroma of pepper in particular. The flavor is characterized by its strong sweetness, as opposed to a delicate flavor that does surround the distinct aroma that distinguishes the products mature.

Geographical area of production
The processing work of the Coppa, takes place in the province of Piacenza. The raw material must come from heavy pigs born, raised and slaughtered in the regions of Emilia-Romagna and Lombardy. The pigs must be of not less than 160 kg. about and not older than nine months, and must have the characteristics of Italian heavy pigs determined under EEC Regulation No. 3220/84 while the working area is restricted to the province of Piacenza, where the characteristics of climate and land are essential to achieve that unmistakable taste that has made it famous in the history.

Even in the "Earthsea" of Piacenza, pig bones were found; belongs to the Roman civilization a pendant-amulet bronze, depicting a small pig kept at the Civic Museum of Piacenza. In the St. Columban Abbey in Bobbio, you can see a mosaic of the twelfth century. Which is the "sacred" ritual slaughter of the pig, similar to the one kept in the church of San Savino at Piacenza. Here's how these brief history to get to this day, the location of the pork processing in Piacenza was very long, testifying as a typical product of the local cuisine is a tradition handed down over time.


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