Coppa Piacentina PDO 900g

Salumi Grossetti

Coppa Piacentina is a PDO cured meat typical of Piacenza in the 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 or pickled vegetables. Perfectly paired with red wines, such as sparkling Gutturnio or Barbera; among white wines, we recommend Ortrugo Piacentino or Prosecco brut.

€32,80

  • Weight: approx. 900g air-dried
  • Region: Emilia Romagna
  • Ingredients: Pork, salt, spices
  • Storage temperature: < 8° C
  • Storage: Store in a cool and dry place
  • Shelf-life: 90 days from the date of production

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Region

Emilia Romagna

Ask any Italian where their favourite place to eat is, and their response will undoubtedly be "mamma's kitchen". But if we change the context of the question and extend it to include a wider area, the answer will most likely be Emilia-Romagna. Our region's cuisine is one of the finest in the world. There are many reasons for this, each one tastier than the next. Just think of Emilia-Romagna's vast collection of PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) products, which are not easy to come by elsewhere.

Producer

Salumi Grossetti

Salumi Grossetti: Piacenza-style cold cuts coming from the tradition. The company boasts a long family practise in the production of traditional cold cuts from Piacenza. The workshop was created in 1875, in Pianello Val Tidone, handing down from generation to generation the art of preparing cured meats. After four generations, the workshop has now become a modern cured pork meat factory, equipped with advanced technological tools and procedures recognized at the Community level to ensure the highest standards in terms of food safety and healthiness.