Salumi Piacentini

Piacenza typical cured meats

Coppa piacentina

The PDO Coppa Piacentina is obtained from the muscles at the back of the pig’s neck; from one pig you can obtain two coppas.
The meat used must come from pigs born and raised in the regions Emilia-Romagna and Lombardy, while the production area is the entire province of Piacenza, whose climatic and territorial characteristics are two of the "ingredients" that make this product  unique and appreciated.

Salame Piacentino

The Salame Piacentino is obtained from lean cuts of pork and pork fat.
The meat used must come from pigs born and raised exclusively in Emilia-Romagna and Lombardy, while the area of production is the entire Province of Piacenza, where this product has been manufactured for centuries.

Pancetta Piacentina

The Pancetta Piacentina is obtained from the belly, a fatty cut of pork.
The meat used must come from pigs born and raised exclusively in Emilia-Romagna and Lombardy, while the area of production is the entire province of Piacenza, whose climate is one of the "ingredients" that make this product unique.