PRODOTTO TUTELATO:
Coppa Piacentina PDO - Salame Piacentino PDO - Pancetta Piacentina PDO

CONSORZIO SALUMI DOP PIACENTINI
Palazzo dell’Agricoltura
Via C. Colombo, 35
29122 Piacenza - PC
Tel: 0523591260 – Fax: 0523608714
info@salumidoppiacentini.it

History
A damp continental climate with temperature variations that are not too   drastic has characterised the territory of Piacenza since its remote past, thus providing favourable foundations to develop an economy based on sheep farming and cattle breeding. Hence a natural environment that is ideal for pig farms, since pigs prefer woodland areas that are rich in water, despite the direct sun and the excessive heat, and for processing cured meats. A relatively temperate climate ensures balanced fattening of pigs. In fact, the consistency of the fat is closely related with rapid growth and external temperature that, if extremely cold, reduces the tendency to increase weight, making the fat softer. Concerning the seasoning process, all Piacenza valleys are proud of the climatic conditions that facilitate processing of pork shoulder, salami and Pancetta Piacentina PDO. The choice of Milanese and Lombard tradesmen in the early 15th century, who distinguished them from products manufactured in other sites of the Po valley, and qualified them as “roba de Piasenza” (items from   Piacenza), and appreciated by neighbouring States of the Duchy of Parma and Piacenza, during the first decades of ‘700 cured meats of Piacenza made their way into the elite environments of France and Spain as a result of the diplomatic skills of Cardinal Giulio Alberoni from Piacenza. Despite the passing of time and technological progress, the various preparatory phases of good cured meats – not only in terms of craftsmanship but also in the industrial framework – remain closely bound to traditional methods. Hence the production of exquisite cured meats in the Piacenza province.

Product description
Coppa Piacentina PDO: it presents in a cylindrical shape, with weight in excess of 1.5 kg. When cut, the slice is firm and homogeneous, and the colour is bright red, interspersed with parts of pink fat.
Salame Piacentino PDO: it presents a cylindrical shape, with weight from 400 g to 1 kg. When cut the slice has a firm appearance. The pink white fat pieces, typical of this large grain salami can be observed well disseminated in the bright red lean part.
Pancetta Piacentina PDO: it presents a cylindrical shape, with weight from 4 to 8 kg. When cut, the slice presents the typical alternation of circular layers of bright red and pink white.

Key nutritional facts
The three PDO cured meats of Piacenza are rich in proteins, with a moderate content of fats and a content of magnesium, iron, calcium, zinc   and other minerals that merge well into modern nutritional plans.

Production technique
Coppa Piacentina PDO: it is produced with muscles from the pig’s neck (two coppe can be obtained from every pig). Manufacturing: the raw material is placed in contact with a mixture of carefully dosed salt and spices, and after being left in the cold to allow uniform distribution of salt and flavours, the product is massaged and wrapped in a natural pork film   called pelle di sugna. The product is, then, tied and left to dry for a period of 10-15 days. Finally, the seasoning processes has a duration of at least 6 months.
Salame Piacentino PDO: it is produced entirely with roughly minced cuts of pork meat and fat. Mixing follows, during which salt, spices and wine are added in expertly dosed quantities. The mixture obtained is then stuffed into natural pork   gut, tied and left to dry in dedicated rooms for about one week. The subsequent seasoning has a duration of at least 45 days.
Pancetta Piacentina PDO: it is produced from the fat cut of the pig, called pancettone. Manufacturing: salting is performed according to the traditional recipe with a mixture of salt and spices. After a period of rest in the cold, and the massaging phase, the bacon is rolled up, tied and left to dry in dedicated rooms for a period of 10-15 days. The subsequent   seasoning has a duration of at least 4 months.