Coppa Piacentina D.O.P.:

Coppa Piacentina D.O.P. is a traditional cured meat from the province of Piacenza, northern Italy. It is obtained using the cervical muscles of pigs born and raised in Emilia-Romagna region and Lombardy; while all stages of meat processing are limited to the province of Piacenza, where the ancient art of the butchery masters, combined with a unique and inimitable microclimate, make this product a real masterpiece. Piacenza is the only province across Europe to boast three food products with Protected Designation of Origin. When cut, the slices of Coppa Piacentina are compact and homogeneous, with alternating red and white colours. The scent is delicate, with a seasoned meat aroma, and a slight spicy fragrance of pepper. The flavour is characterized by an outstanding sweetness, in pleasant contrast with the characteristic aroma that distinguishes the seasoned products. The processing of Coppa Piacentina is characterized by four distinguished phases:

·         In the first phase, the raw meat is sprinkled with a mixture of carefully proportioned spices and salt;

·         After a short rest, which is useful to the salt and the aromas penetrate into the flesh, the product is massaged and wrapped in the characteristic natural pig gut sack;

·         Then the meat is tied up with string, and stored in our drying rooms for 10/15 days;

·         The final stage is the seasoning one, in our cellars, which lasts for around six months. 

The finished product has a cylindrical shape, weighing more than 1.5 kilograms (3.3 pounds). Coppa Piacentina is marketed with the apposite D.O.P. certificate, which guarantees its origin and the respect for traditional processing practices. 





Our D.O.P. products  Coppa 


40.00€ (VAT Included)

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Product variants

  • PFS02DOP
    Coppa Piacentina D.O.P. 2 Pounds Vacuum Pack

    Not available

    22.00€ (VAT Included)
  • PF02DOP-1
    Coppa Piacentina D.O.P. 4.1 Pounds Pounds Vacuum Pack

    Not available

    45.00€ (VAT Included)

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