Coppa Piacentina D.O.P. is made from the cervical muscles of heavy pigs born, raised and slaughtered in Emilia Romagna and Lombardy (Italy).

The life of the product begins with salting, which is carried out strictly dry-not in brine-and by hand, rolling the piece of meat in the salting tincture composed of salt and flavorings in well-defined proportions, following the tracks of the production specification.

Next, it is bagged and then tied, performing in order, basting, tying, piercing and sealing.
The processing phases (about 15days) are followed by the drying (7 days) and pre-seasoning (20-25 days) phases, during which, the cured meat is dried in ventilated rooms designed to maintain well-defined and controlled temperature/humidity ranges.

Finally, the Cup, is taken to a cool and damp underground cellar to mature. Coppe that reach six months of maturation become “Piacentine” and can bear the D.O.P. Protected Designation of Origin.

Average weight: 950 g.


Store in the refrigerator.

Once opened wrap in clear food wrap.

Expiration date: see expiration date on label.

Ingredients: Pork, salt, zuccheti (dextrose), spices. Preservatives: potassium nitrate.


Nutritional values for / Nutritional values for / Nährwerte für / Valeurs nutritionnelles pour

100 g

Energy / Energie / Énergie

1666 kj

398 kcal

Fats/ Fat / Fett / Matières grasses

  • of which saturated fatty acids
  • Of which saturates fatty acids
  • davon gesattigte Fettsauren
  • dont: acides gras saturés

33,5 g

11,82 g

Carbohydrates / Carbohydrate / Kohlenhydrate / Glucides

  • of which sugars
  • of which sugar
  • davon Zucker
  • dont: sucres

0 g

0 g

Proteins / Proteins / Eiweib / Protéines

23,6 g

Salt/ Salt/ Sel

3,8 g