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Salumificio Val d'Ongina S.n.c.
Monticelli d'Ongina · Province of Piacenza · Emilia-Romagna
Salumificio Val d'Ongina masters three cornerstone cured meats of Piacenza's gastronomic heritage. From its base in Monticelli d'Ongina, the producer crafts Pancetta Piacentina DOP—cylindrical rolls of dry-salted pork belly aged to a vivid crimson—alongside Coppa Piacentina DOP, where pork neck wrapped in its own abdominal membrane develops into a naturally matured delicacy. The range extends to Salame Piacentino DOP, whose defining sweet aroma and bright-red slices speckled with fat distinguish it across three hundred municipalities of production. Each product embodies the rigorous standards of its protected denomination.
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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.