Coppa Piacentina is a PDO (protected designation of origin) cured meat typical of Piacenza in Emilia Romagna region. The raw material is the muscles of the pig’s neck, combined with a mixture of salt and spices. Rubbed and wrapped in a natural skin of pork wrap called "lard skin". The curing phase usually lasts from six months up to one year, depending on the size.
Coppa Piacentina can be enjoyed with the classic Torta Fritta (fried bread to serve warm) or pickled vegetables (mixed vegetables with a light sweet-and sour sauce). Perfectly paired with red wines, such as sparkling Gutturnio or Barbera; among white wines (which enhance the product as well as red wines, or even better) we recommend Ortrugo Piacentino or Prosecco brut.
Region: Emilia Romagna
Producer: Salumi Grossetti
Ingredients: Pork, salt, spices.
Packaging: 900g, one-half of a whole Coppa Piacentina PDO
Storage conditions: store at 4°C
Shelf-life: 60 days from the date of production
The weight of products as indicated on the label may slightly vary from the real weight of the delivery due to the small-scale artisanal production
Salumi Grossetti boasts a long family practice in the production of traditional cold cuts from Piacenza in Emilia Romagna. The workshop was created in 1875, in Pianello Val Tidone. Nowadays, after four generations, the workshop is a modern cured pork meat factory, equipped with advanced technological tools and procedures recognized at Community level to ensure the highest standards in terms of food safety and healthiness. Here, the pig meats for the production of “Salumi DOP piacentini” (PDO cold cuts from Piacenza) - Coppa PIacentina, Salame Piacentino and Pancetta Piacentina - are carefully selected, handcrafted and cured. Salumificio Grossetti is a member of the Consorzio Salumi D.O.P. Piacentini (PDO cold cuts from Piacenza Consortium).
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