PDO Coppa Piacentina is a cured cold cut produced using the cervical muscles of the pork. In the same way of many regional culinary specialities, the history of this cold cut is connected to the area it is made in, the Piacenza province. An example of this bond can be found in the depiction of the “sacred” ritual, representing the pig slaughter in the mosaic inside the San Colombano abbey in Bobbio, which dates back to the 12th century. This is the proof that Coppa Piacentina was being made in the Piacenza area since the Medieval times.
Coppa Piacentina is made using a very specific procedure. Firstly, the pigs may be farmed and butchered in the Emilia-Romagna and Lombardy regions, but the meat can only be processed in the area of the Piacenza province. The various stages includes dry salting and flavouring the cured meat with a mix of salt and spices, massaging, binding, drying and ageing for at least 6 months.
This process gives to Coppa Piacentina a red and pinky white colour, with a sweet and intense flavour, which you can taste at events such as the traditional "Festa della Coppa Piacentina DOP" festival, organised by the grassroots association in Carpaneto.
In cuisine
PDO Coppa Piacentina is usually enjoyed as an appetiser, cut into thin slices or cubes and served with cheese and local DOC (controlled designation of origin) Colli Piacentini wine.
It may also be used as an ingredient in pasta sauces, where it is fried in the pan with butter to make linguine pasta with Piacenza coppa and pesto, for example.
