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Salumificio La Rocca S.r.l.
Castell'Arquato · Province of Piacenza · Emilia-Romagna
Salumificio La Rocca stands in Castell'Arquato, the heart of Piacenza's three-DOP territory. The producer masters Pancetta Piacentina, Coppa Piacentina, and Salame Piacentino—each bearing Protected Designation status across Emilia-Romagna's defined zones. The workshop combines inherited skill from master curer traditions with contemporary maturation methods. Selection begins with heritage-breed heavy pigs from regional farms, chosen for welfare-focused raising. The result: cylinders of bright-red meat, naturally aged and studded with white fat—cured according to specifications honed across generations.
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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.