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Salumificio San Carlo S.p.a.
Ziano Piacentino · Province of Piacenza · Emilia-Romagna
Salumificio San Carlo produces three cornerstone cured meats of Piacenza: Pancetta Piacentina, a pale-red rolled belly aged to tender perfection; Coppa Piacentina, its raw neck wrapped in abdominal membrane; and Salame Piacentino, a sweetly aromatic sausage flecked with fat. Based in Ziano Piacentino since 1979, the company grew from village craft house to national and international player, anchoring every product to the Val Tidone hills while embedding food safety and technical precision into operations that honor centuries-old local recipes.
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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.