Coppa Piacentina, a Protected Designation of Origin (PDO) cured meat, is the result of a traditional, rigorous supply chain that showcases the quality of the Italian heavy pig, raised in Emilia-Romagna and Lombardy. The pigs, at least nine months old and averaging 160 kg, provide rich, mature meat. The neck muscles are separated “hot” right after slaughter and quickly transported to the facilities, where they undergo trimming and pressing/draining of the blood vessels to ensure purity and quality.

Production involves a dry salting with salt and natural aromatics, followed by a week in refrigeration with manual massaging to distribute the seasonings evenly. The meat is then wrapped in the pork parietal diaphragm (natural casing), tied, and placed in controlled drying rooms where, for seven days, temperature and humidity encourage the characteristic surface bloom and its typical pink color.

The maturation phase is crucial to Coppa’s aromatic profile and lasts at least six months, often in natural cellars that make use of the climate of the Piacenza valleys. The territory and local artisanal expertise are essential in giving Coppa Piacentina its unique qualities. Sold whole, in portions, or pre-sliced, it is packaged to preserve its bright red color and authentic flavor, ensuring a product of the highest quality that embodies the tradition of its land of origin.