Coppa Piacentina joined the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 2, 1996.
Being a product PDO certification requires that the entire production process must be carried out in the region of Emilia Romagna.
Coppa Piacentina PDO is produced using the muscles of the neck of the pig, and for each pig can get two cups. Pigs intended for production of Coppa Piacentina PDO, coming from the regions of Emilia Romagna and Lombardy, while the processing area is limited to the province of Piacenza, whose climatic and territorial characteristics, are essential to achieve the unique taste that ‘has made famous worldwide.
The processing of Coppa Piacentina PDO is carried out in four stages: first, the raw material is placed in contact with a mixture of salt and spices accurately measured, after a stop in the cold, useful to uniformly penetrate into the flesh, salt and flavorings The product is massaged and wrapped in the characteristic envelope said “skin of lard” pork. Then, the product is bound and placed to dry in special rooms for a period of 10-15 days. Finally, we move to the stage of maturation that will last at least six months.
At the end the product is cylindrical in shape, weighing more than 1.5 kg. When cut, the slice is compact and homogenous, bright red, interspersed with white fat rosy. The scent is delicate meat seasoned with a slightly spicy aroma of pepper in particular. The taste is characterized by its strong sweetness, as opposed to a delicate flavor which beautifully frames the characteristic aroma that characterizes cured products.


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