Emilia is the “kingdom” of pork, as we all know. But here, in Piacenza, its supremacy is even absolute.
Three are the PDO: Coppa, Pancetta and Salami. Is important to remember that Piacenza is the only city in Europe that praises three DOP products and Carpaneto distinguishes itself for its undisputed Love for Coppa through its beautiful “Coppa Festival” that recalls each year thousands of tourists loving the good cuisine.
Three well-liked delicacies that already in XVIII century were at Spain Court on Philip V’s table (Elisabetta Farnese’s husband) where we like to think that they influenced many important decisions passing through his mouth.
A power that still nowadays Piacenza’s cured meats maintain…
When cut, the slice is compact and uniform, the colour is bright red, interposed by parts of white and pinkish fat. The smell is delicate as aged meat, with a slight spiced scent, pepper in particular. The flavour is characterised by its marked sweetness, counterposed to a delicate sapidity that is surrounded by the characteristic scent that stands out in aged products.
The Coppa Piacentina is produced using pigs’ neck muscles, each pig produces two Coppas. The swine destinated to the production of the Coppa come from Emilia-Romagna and Lombardia, while the production area is restricted only to the Province of Piacenza, whose climate and territorial characteristics are fundamental to get the unique taste that made it famous through the history. The manufacturing of the Coppa comes in four stages:
In the first one the material is placed in contact with a blend of salt and spices carefully dosed.
After a pause in the cold, useful to let salt and herbs soak uniformly in the meat, the product is massaged and rolled up in a characteristic packing so-called “pelle di sugna”, of natural swine.
So, the product is tied and placed to dry in specific spaces for about 10-15 days.
At the end, there’s the aging phase that will last for at least 6 months.
Ah the end the product presents itself as a cylindrical shape, its weight superior than 1,5 kilos. The Coppa Piacentina has to be sold with its specific PDO brand that guarantees its origin and the respect of the traditional processing techniques.
(Translated by Laura Fugazzi)