Coppa Piacentina DOP
Piacenza coppa
A salted and air-dried whole neck muscle from the Piacenza hills, cased and tied so it cures into a cylinder that tapers slightly at one end. Sliced, it is compact and even, deep red marbled with the rosy white of its own fat, and it turns sweeter and more delicate the longer it matures.
Designation
- Certification
- DOP
- Category
- Meat products (cooked, salted, smoked)
- Registered
- 1996 (Reg. CE n. 1263 del 01.07.96)
Where it is made
Curing takes place in the Province of Piacenza; the pigs themselves may be raised anywhere in Emilia-Romagna or Lombardia, as the disciplinare's Art. 2 allows.
How it is made
Pigs are born, raised, slaughtered and butchered in Emilia-Romagna and Lombardia, from Large White, Landrace and Duroc stock as improved by the Italian herd book. The neck is dry-salted, cased, tied and matured to a finished weight of not less than 1.5 kg, firm and non-elastic to the touch.