Coppa Piacentina

Coppa Piacentina is a salted and naturally matured pigmeat product, covered in pig's abdominal wall and produced from muscle mass from the upper neck area. Raw material must come from pigs born, raised, and slaughtered in Emilia-Romagna and Lombardy. Processing is confined to the province of Piacenza, at altitudes below 900 metres above sea level.

About this designation

Registered as a PDO under file number PDO-IT-1498, with EU protection dating from 2 July 1996, Coppa Piacentina is produced from the muscle mass of the upper neck of pigs born, raised, and slaughtered in Emilia-Romagna and Lombardy. The pigs must weigh 160 kg, with a 10% margin of tolerance. The muscle mass must be transported to a processing plant within 72 hours using refrigerated containers. Processing is restricted to the province of Piacenza, limited to those parts of the territory below 900 metres above sea level. Production stages, as defined in the specification, comprise dry salting, massaging, covering in pig's abdominal wall, binding, drying, and maturation. The minimum maturation period is six months. The finished product must weigh no less than 1.5 kg; it is cylindrical and slightly thinner at the ends, compact and not elastic, with homogenous red slices showing pinky-white marbling streaks when cut. The inspection body is E.CE.PA. — Ente Certificazione Prodotti Agroalimentari, based in Piacenza. Labels must carry the designation 'Coppa Piacentina' followed immediately by 'Denominazione di Origine Protetta'. Terms such as 'tipo', 'gusto', 'uso', 'selezionato', and 'scelto' are prohibited on the label.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 2 July 1996 under file number PDO-IT-1498, eAmbrosia identifier EUGI00000013378.
• Pigs supplying the raw material must weigh 160 kg (with a 10% margin of tolerance) and must be born, raised, and slaughtered in Emilia-Romagna and Lombardy.
• Processing is confined to the province of Piacenza, restricted to territory below 900 metres above sea level.
• The finished product must weigh no less than 1.5 kg, and the minimum maturation period is six months.

Tasting notes

Aged cured pork neck from Emilia, deep red lean meat ribboned with fat, complex sweet-spiced flavor with pepper, clove and nutmeg, firmer texture than Coppa di Parma due to longer aging (minimum 6 months).

HoReCa use

Sliced thin for premium charcuterie service; paired with aged balsamic and Parmigiano; centerpiece of a Piacenza-style salumi platter alongside Salame and Pancetta Piacentina.

Packaging

• whole-piece-vacuum-1.5-2.5kg
• half-piece-vacuum-900g
• deli-sliced-vacuum-100g