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Salumificio San Bono S.r.l.
Ponte dell'Olio · Province of Piacenza · Emilia-Romagna
Salumificio San Bono operates from Ponte dell'Olio in the heart of Piacenza's cured meat territory, where three protected denominations converge. The producer crafts Pancetta Piacentina DOP—dry-salted pork belly aged to a bright red finish—alongside Coppa Piacentina DOP's delicate neck meat wrapped in its natural membrane, and the aromatic Salame Piacentino DOP with its distinctive white-speckled slice. Each product reflects the standards of their respective production zones, spanning from 46 to 330 municipalities across Emilia-Romagna.
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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.