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Salumificio La Rocca - Salumi tipici piacentini

Coppa Piacentina DOP "La Regina"

€ 23,52
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Coppa Piacentina DOP "La Regina"

Price per kg. Euro 27.67 
Available formats: 0,850 Kg. Vacuum packed, 1,7 Kg. Whole
Delivery in Italy: 2-3 working days, refrigerated packages with synthetic ice.
Shipping in Italy: free for purchases over 50 Euros. 10 Euros for purchases within 50 Euros.
Coppa Piacentina Dop is the most renowned cured meat in the Piacenza area, its origin is linked to the family tradition handed down in the farmhouses of the plain, where this cured meat was considered one of the most valuable products, to be used for consumption on holidays and as gifts of particular importance.
Numerous awards we have received over the years for our Coppa Piacentina Dop La Regina including:
The Grandi Salumi Guide of the Gambero Rosso of 2022 awarded the Coppa Piacentina DOP La Regina with the maximum evaluation of Excellence and the three slices "interprets the type already by the slice in a classic and masterful way, with the white fat that creeps into the lean ruby red.Multifaceted nose, of damp earth, aged meat, clean cellar, tobacco and deep roasts, with hints of sweet paprika.On the palate, a nice mix of sensations that retrace the sense of smell, enriched by ample vegetal and floral notes, of mushrooms fresh and cyclamen, on a sweet/savory balance of extreme solidity and refinement.A finish of great elegance and smoothness: a real walk in the woods.
The Salumi d'Italia Espresso Guide gave the Coppa Piacentina DOP "La Regina" the maximum score of Italian excellence "5 Spilli". It is the only salami factory in Italy with the maximum score of the Coppa Piacentina Dop. The characteristic of the Coppa Piacentina dop of the Salumificio La Rocca is its sweetness, which requires a limited percentage of salt and the wise use of spices which must not overpower the scent given by the slow maturation.
Gambero Rosso, in its 2013 Guida Grandi Salumi, awarded the Coppa Piacentina DOP La Regina with the highest recognition of excellence: the 3 slices, with a score of 90-95 cents, which means great gustatory and aromatic impact. It was the only seasoned Coppa to have this recognition,
It is produced with meat from the neck of mature pigs, born and raised on farms in Emilia Romagna and Lombardy, using the methods used for heavy Po pigs.
A strict disciplinary approved by the European Union controls and protects the production areas, animal welfare care and the choice of pigs which must possess specific characteristics, processing and maturing methods.
The cut of meat, the pork neck muscle, is dry covered with a mixture of salts and spices and left to rest in a cold environment. It is massaged to make the tanning penetrate and absorb well. This is followed by the careful wrapping with natural pork skin: the traditional "pelle di sugna". The seasoning lasts for at least 6 months and takes place slowly in the cool cellars of our Salumificio.
Does not contain gluten or milk derivatives. All ingredients are allergen-free and GMO-free.
The Coppa Piacentina Dop is traditionally tasted thinly sliced with fragrant bread or with fried dumplings or wraps, but there are many recipes created for us by food bloggers and famous chefs that you can find in the Recipes section of our site.
To properly preserve the Piacenza cup it is advisable to keep it in a cool place if whole, in the refrigerator protected by a film if cut. If particularly seasoned, to facilitate the removal of the skin, it is advisable to wrap it for a few hours in a cloth soaked in water or in white wine. After that we proceed to completely peel the product which will have slightly softened.
If the Coppa from Piacenza is vacuum-packed, it is best to remove it from the refrigerator and leave it to soak open for at least half an hour before cutting it, to enhance its aroma and fragrance.

Ingredients: Pork coppa, salt, spices, preservatives: potassium nitrate E252, sodium nitrite E250. Inedible casing,

Nutritional  declaration for 100 g. of product



385 Kcal/ 1598 KJ


Fat 30,5%

Of which saturates 11,5%


Protein 27,5%

Salt 5,5%


Carbohydrates 0,0 %

Of which sugar 0,0%




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