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Salumificio La Coppa S.r.l.
Fiorenzuola d'Arda · Province of Piacenza · Emilia-Romagna
Salumificio La Coppa commands all three Piacentina DOP cured meats from its base in Fiorenzuola d'Arda. Coppa Piacentina—salted pork neck wrapped in abdominal membrane—sits alongside Pancetta Piacentina's cylindrical, dry-cured belly and Salame Piacentino's distinctly sweet-scented sausage with white-speckled red slice. Decades of sectoral depth inform production across a 46-municipality protected zone, with the company factory shop and tasting program offering direct access to Piacenza's cured-meat heritage.
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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.