Coppa Piacentina PDO (Protected Designation Origin) is produced by using pork neck muscles and it can be only obtained two coppe from each pig.
When cut, the slice is compact and homogenous, bright red, and mottled with pinky-white fat. It has a delicate smell of seasoned meat, with a slight spicy aroma, where pepper predominates. Its flavour is unique for its marked sweetness, which contrasts with a delicate saltiness which is characteristic of cured products.
The processing of ‘Coppa’ is split into four phases:
– In the first phase, the raw material is put into contact with a carefully dosed amount of salt and spices;
– After resting in cold conditions, which are necessary to allow the salt and flavours to completely penetrate the meat, the product is massaged and wrapped in what is known as the “lard skin” (natural pork);
– The product is then tied and placed in special rooms to dry for 10-15 days;
– Finally, we come to the maturing phase which lasts around six months.
The finished product is cylindrical and weighs over 1.5 kg.
The swine destined to the production of “Coppa Piacentina PDO” come from the regions of Emilia Romagna and Lombardy, whereas the processing remains within the province of Piacenza, where the typical weather and territorial conditions are essential to obtain that unique taste for which it has become so famous.
Thanks to Consorzio Salumi DOP Piacentini.