PDO cured meats from Piacenza

Coppa, salame and pancetta: these are the three cured meats produced in Piacenza that have won the Protected Designation of Origin. This is a recognition at European level granted to those products where the whole productive process, from supply of the raw materials to maturing of the finished product, takes place in a limited geographical area.

In the territory around Piacenza, the breeding of pigs and the processing of their meat is a tradition that goes back millennia, as is proved by the prehistoric tools found in various sites through the province. The cured meats of Piacenza were known and much appreciated in the Middle Ages, and from the 17th century became greatly sought after by merchants from Lombardy, who distinguished them from lower quality meats, calling them "roba de Piaseinsa" - goods from Piacenza.

In the 18th century it was largely due to Cardinal Giulio Alberoni , a wily diplomat from Piacenza in the service of Philip V, King of Spain, that the cured meats of Piacenza earned a place of honour on the tables of the Spanish and French nobility.

Today the cured meats of Piacenza are still produced according to the traditional methods and using selected raw materials of premium quality: this is the secret that makes them so good!

  • Coppa Piacentina DOP
    The queen of the antipasto, or starter, in Piacenza, it can be enjoyed alongside vegetables preserved at home in oil or vinegar.
  • Salame Piacentino DOP
    Excellent as a starter, served with the DOC wines of the Colli Piacentini.
  • Pancetta Piacentina DOP
    Delicious raw, eaten as part of a classical starter or antipasto of cured meats, pancetta enchants the palate also when it is used in the preparation of traditional dishes.

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Visit Emilia | visit the Italian food valley
Emilia Romagna Turismo – Sito ufficiale di informazione turistica
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