Description
Coppa Piacentina PDO is a charcuterie product cured for a long time, made with the neck muscles of the pigs belonging to the Large White, Landrace Italiana and Duroc breeds.
Production Area
The production area of Coppa Piacentina PDO is within the territory of the Province of Piacenza located up to 900 m.a.s.l., in the Emilia-Romagna region. The pigs used for production must be born, reared and slaughtered in the regions of Lombardy and Emilia-Romagna.
Production Method
The neck muscle must be removed immediately after slaughtering and transported to the processing plant in refrigerated vehicles within 72 hours; it is then trimmed and the blood is drained. During the dry salting process, the raw material is massaged with a mix of salt and spices and subsequently placed in a cool environment for at least seven days. The product is then wrapped in pig diaphragm, tied with string and pierced before being placed in special drying rooms at a temperature of between 15- 25°C. The curing process takes place in environments with a temperature of between 10-20°C and a relative humidity of 70-90%. Curing lasts for a minimum period of six months, commencing from when the product was salted, and must also include a certain amount of time in a basement, cellar or room that can reproduce optimal curing conditions together with adequate air exchange.
Appearance and Flavour
Coppa Piacentina PDO has a cylindrical shape with slightly thinner ends, and a firm, non-springy consistency. When cut, the slices should be uniform, with a bright red colour alternated with pinkish-white fat. It has a sweet and delicate flavour that becomes stronger over time.
History
The first traces of pig farming in the production area of Coppa Piacentina PDO date back to one millennium BC. Further evidence can be found in Roman civilization, with archaeological finds such as a bronze talisman-pendant showing a small pig. There are also depictions of this animal in the Abbey of San Colombano a Bobbio, in Val Trebbia, where there is a 12th century mosaic portraying the “sacred” ritual of pig slaughtering. At the beginning of the 15th century, tradesmen in Milan and Lombardy were already able to distinguish Piacenza charcuterie from those coming from other places in the Po valley, describing them as “roba de Piaseinsa” (stuff from Piacenza). Subsequently, in the first decades of the 18th century, Piacenza charcuterie was also appreciated in elite French and Spanish environments, thanks to a skilful diplomat from Piacenza, Cardinal Giulio Alberoni.
Gastronomy
The best way to preserve Coppa Piacentina PDO is to remove the external skin, wrap the product in a slightly damp cloth and keep it in the refrigerator. To get a compact slice, it is best to cut the Coppa while it is still cold, but to fully savour the aromas of the product it should be eaten at a temperature of at least 10°C. It is ideal as a starter – served with other charcuterie products and cheeses, or with butter and melon - but it can also be used as an ingredient in first or main courses, such as “Risotto alla Coppa Piacentina PDO”, oven-baked crepes, or timbales.
Marketing
The product is marketed as Coppa Piacentina PDO. It is sold whole, in pieces or slices, loose, vacuum-packed or in modified atmosphere packaging.
Distinctive Features
The excellent quality of Coppa Piacentina PDO is strongly influenced by the curing process, no less than six months, which results in a full, yet sweet flavour with a delicate and subtle fragrance.
