Coppa Piacentina D.O.P. (Denomination of protected origin) is without doubt the most famous salume/cold meat produced in the area of Piacenza. Pork produced in the area of Piacenza has been appreciated since medieval times. In the XIV century merchants already favored salumi from the Piacenza area and in order to define them from other salumi called them “roba de Piaseinsa”, (stuff from Piacenza). Coppa Piacentina D.O.P. is obtained from working with the muscles at the back of the pig’s neck. The meat which must not weigh less than 2.5kg is salted by using a mixture of salt and natural aromas. After this, the meat is left in the refrigerator for a week, before being hand massaged and then covered in pig skin. At this point the meat is tied with string, and pierced, then put to dry for a week. The Coppa is then finally left to age/mature for at least 6 months in rooms that have a temperature of between 10-14 degrees and with a humidity of 70-80%. The final product must reach a weight that is not inferior to 1.5 kg. The shape is cylindrical, slightly pointed, and the color when cut is red with white-rosy streaks, the flavor is delicate and delicious.

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NOTE: 1 Kg. approx.

Packaged Weight: 1.6 Kg. 

€ 17.26