The D.O.P. Coppa is the most famous Piacenza cold cut, its origin is linked to the family tradition handed down in the farms of the valley, where this salami was considered as one of the most valuable products, to be tasted for consumption on feast days and for gifts of particular importance.
The Gambero Rosso, in its Guide, awarded the Coppa Piacentina D.O.P. La Regina with the recognition of excellence: the 3 slices, with a score of 90-95 cents, which means great gustatory and aromatic taste. It was the only seasoned coppa to have received this recognition.
The characteristic of the Coppa Piacentina D.O.P. (Protected Designation of Origin) of Salumificio La Rocca is its sweetness, which requires a limited amount of salt and a wise use of spices that do not overpower the smell given by slow aging.
It is produced with meat from the neck of mature pigs, born and raised on farms in Emilia Romagna and Lombardy, with the methods provided for the heavy Padano pig.
The cut of meat, the cervical muscle of the pig, is covered with a dry mixture of salts and spices and is then left to rest in a cold environment. It is massaged to make the salting penetrate and absorb well. This is followed by an accurate wrapping with natural pig skin: the traditional "suet skin". The seasoning lasts for at least 6 months and takes place slowly in the cool cellars of our Salumificio.
It does not contain gluten or milk derivatives. All ingredients are allergen free and do not come from GMOs.
Coppa Piacentina D.O.P. can be tasted sliced thinly with fragrant bread, and it is excellent also with fried dumplings or piadine.
To properly preserve the Piacenza Coppa it is advisable to keep it in a cool place if whole, in the refrigerator protected by a cellophane if cut. If it is particularly seasoned, to facilitate the removal of the skin, we suggest to wrap it for a few hours in a cloth soaked in water or in white wine. After that, you may proceed to completely peel off the slightly softened product.
If the Coppa Piacentina is vacuum-packed it is advisable to remove it from the refrigerator and leave it to rest for at least half an hour before cutting, to enhance its aroma.
Average weight: 1,800 - 2,000 Kg.