The coppa piacentina PDO comes from the neck muscle of the pig. After a dry salting, the meat is massaged and covered with the traditional skin, known as the “pelle di sugna” and made from the peritoneum of the pig. It is then tied up by hand following a traditional procedure and seasoned for at least six months. The meat is seasoned only within the territory of Piacenza, where those climatic characteristics are found that give the coppa its unmistakeable flavour which has made it famous all over the world.
The finished product has a minimum weight of one and a half kg, delicate subtle bouquet and a well rounded but sweet taste that becomes more sober as it matures. When cut, the slice is compact and a bright red colour mixed in with pinky white fat. In Piacenza the coppa is eaten primarily as a starter or antipasto, often accompanied by homemade preserves of vegetables in oil or vinegar. Coppa eaten with bortellina is a real love match.
For more than fifty years a festa has been held in honour of the coppa piacentina PDO in Carpaneto, which attracts thousands of gourmets from all over Italy. This is the ideal occasion to taste this speciality and also to make abundant delicious purchases.