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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.
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.
As the years go by, we continue to do our job respecting the traditions that we always have been accompanied by. Alessandro Grossetti - Owner
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.