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Salumi Grossetti S.r.l.
Alta Val Tidone · Province of Piacenza · Emilia-Romagna
Salumi Grossetti produces the holy trinity of Piacenza's cured meats in Alta Val Tidone: Pancetta Piacentina DOP, rolled and naturally matured to its signature bright red; Coppa Piacentina DOP, the neck muscle wrapped in its own membrane; and Salame Piacentino DOP, the sweet-scented sausage whose white fat specks define its character. Each derives from precise butchery—coarse-ground lean and fat mixed according to Val Tidone tradition—then calibrated maturation. The pancetta's fragrance here is shaped by the valley's specific climate and heritage pigs.
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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.