According to the specification of the Consortium, the right area for the COPPA PIACENTINA D.O.P. includes the land of the province of Piacenza up to 900 m a.s.l., with specific climate and territorial characteristics, foundamental to obtain the unique flavour that made the Coppa so famous all over the world.
The swines have to born, farmed and butchered in Lombardia and Emilia-Romagna regions only.
Historical background on the Coppa Piacentina
As far back as the Neolhitic, the swines presence was already traceable in this area; actually some pig’s bones were found inthe prehistoric artifacts.
From the old tradition, the name Coppa came from the piece of the pig meat, the nek area, namely the cervical part of the pig.
This piece mostly consists of lean meat with fat streaks.
The seasoning
The seasoning process happens in particular environments with a temperature between 10° to 20° C, and a humidity between the 70 to 90%. The seasonig is from six months to one year long, according to the weight of the piece.
Characteristic
When cut, the slice is uniform, compact and homogeneus, bright red with some pinkish white lines of the fatty inclusions.
The taste and the flavor remind to delicate seasoned meat, with a gentle spicy aroma.
