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Emilia Ovest Salumi Soc. Coop.
Alseno · Province of Piacenza · Emilia-Romagna
Emilia Ovest Salumi Soc. Coop. operates from Alseno, where Piacenza and Parma converge, commanding one of Italy's most comprehensive cured-meat portfolios. The cooperative excels in three DOP anchors: Pancetta Piacentina—a cylinder of dry-salted belly, 4–8 kg, its slice a bright red—Coppa Piacentina wrapped in pig's abdominal wall, and Salame Piacentino, distinguished by its sweet perfume and marbled red flesh. Custom maturation lengths, spice profiles, and thermoformed packaging adapt each product to client specifications, from industrial distribution across Italy to island reaches.
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What it makes
Coppa Piacentina
Coppa Piacentina PDO is a salted, naturally matured raw pork neck, wrapped in pig's abdominal wall, cylindrical and slightly tapered, with homogeneous red slices marbled pinky-white.
Pancetta Piacentina
Pancetta Piacentina PDO is a dry-salted, rolled and naturally matured raw pork belly, cylindrical, 4-8 kg, bright red streaked with white fat, with a mild smell and savoury taste.
Salame Piacentino
Salame Piacentino DOP is a cured pork sausage characterized by a sweet aroma and a bright red slice speckled with white fat.