Typical Italian cold cuts: Coppa Piacentina DOP

Typical Italian cold cuts: Coppa Piacentina DOP

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Production area

DOP recognition: EC Reg. N.1263 / 96.

Its production takes place throughout the Piacenza area, but the aging, always carried out on site, must take place in locations that do not exceed 900 meters above sea level. The meat comes from Lombard and Emilian farms.


It is obtained from the cervical muscle of the pig, which is cut at the height of the fourth rib, and cannot weigh less than 2.5 kg. the meat is massaged, squeezed and trimmed, then salting. This is done with salt, sugar, chopped pepper and numerous spices, including cloves, bay seeds, cinnamon.
It waits for a week and then the cup is wrapped in the pig parietal diaphragm.
It then proceeds to an energetic binding with twine and a first seasoning which takes place with the passage in the dryer for at least seven days. The complete seasoning will last at least six months, at a constant temperature between 10 and 14 ° C, with controlled humidity.
Taste full but sweet and not very pronounced, delicate and subtle aromas are the organoleptic characteristics that distinguish it.

Coppa Piacentina DOP (photo

Production regulations - Coppa Piacentina DOP

Article 1
The protected origin denomination Coppa Piacentina is reserved for the charcuterie product that meets the conditions and requirements established in this production specification.

Article 2
Production area
The pig farms intended for the production of the Piacentina Cup must be located in the regions of the Lombardy and Emilia-Romagna regions.
The pigs born, raised and slaughtered in the aforementioned regions must comply with the provisions already established at national level for the raw material of the hams with the Dorigine denomination of Parma and San Daniele.
The farms must in fact comply with the aforementioned requirements regarding breeds, feeding and breeding methodology.
The pigs must weigh 160 kg, more or less 10%, not less than nine months of age, having the characteristics of the Italian heavy pig defined in accordance with EEC regulation no. 3220/84 concerning the commercial classification of pig carcasses.
The butcher is responsible for the quality and origin correspondence of the cuts. The slaughterhouse document, which accompanies each batch of raw material and certifies its origin and type, must be kept by the producer.
The related checks are carried out directly by the control authority indicated in the following art. 7.
The processing area of ​​the Piacentina Cup includes the entire territory of the province of Piacenza.

Article 3
Raw material
Coppa Piacentina is obtained from the perfectly bled cervical muscles of the upper pig region.
The isolation of the pig's cervical muscle must be carried out hot, immediately after slaughter, with a special knife that detaches all the muscle mass included in the shower formed by the spinous apophysis, vertebrate bodies and transverse apophysis, for a weight of not less than 2, 5 kg.
The transport of muscle masses to the processing plant must take place within 72 hours with refrigerating means.
Subsequently they are subjected to the grooming ritual which includes trimming and squeezing the blood vessels.

Article 4
Processing method
The elaboration process begins with dry salting which consists in putting the meats in contact with the following mixture of salts and natural flavors:
doses per 100 kg of fresh meat
sodium chloride min. 1.5 kg - max 3.5 kg;
sodium and / or potassium nitrate max gr 15;
whole and / or broken black and / or white pepper min. 15 gr max 30 gr.
Compound spices:
cinnamon max 15 gr;
cloves max 25 gr;
bay leaf max 10 gr;
nutmeg max 10 gr.
Brine salting is prohibited.
The cups are salted and massaged, then they stay in the refrigerator for at least seven days, and then they are coated with a pig's parietal diaphragm.
Finally, the traditional binding with twine and the drilling of the wrapping are carried out.
The subsequent drying phase takes place in special dryers, with controlled climatic conditions with temperatures ranging between 15 ° C and 25 ° C, a humidity of 40-90%, in a ventilated environment, for a minimum period of seven days and, in any case, until the appearance of the characteristic flowering that determines the color change to the typical pink color.

Article 5
The seasoning of the cups takes place in environments with a temperature between 10 and 20 ° C and a relative humidity between 70 and 90%.
During the seasoning, ventilation, exposure to light and natural humidity are allowed, taking into account the climatic factors present in the Piacenza valleys.
Seasoning lasts for a minimum period of six months from the date of salting.
The entire seasoning phase can also include certain periods in basement rooms (cellars) as long as they are controlled.
During the maturing process, the microbial load of the cup is naturally limited by the natural effect of slow maturation.

Article 6.
The Piacentina Cup, upon release for consumption, has the following organoleptic and chemical-physical characteristics:
Organoleptic characteristics
- External appearance: cylindrical shape, slightly thinner at the end obtained by trimming and removing the fat and some thin pieces of meat.
- Weight: not less than 1.5 kg.
- Consistency: compact, non-elastic.
- Appearance when cut: the slice is compact and homogeneous, of a red color interspersed with pinkish white of the marbled parts.
- Odor: sweet and characteristic perfume.
- Taste: sweet and delicate taste that is refined with the progress of maturation.
Chemical-physical characteristics
Humidity (%) Min 27 - Max 43
Protein (%) Min 19 Max 34
Fat (%) Min 19 Max 43
Ash (%) Min 4 Max 7.5
pH Min 5.5 Max 6.5
Coppa Piacentina can be marketed in bulk or packaged under vacuum or in a modified atmosphere, whole, in slices or sliced. The packaging, slicing and portioning operations must take place under the supervision of the control structure indicated in art. 7, exclusively in the processing area indicated in art. 2.

Article 7
The control for the application of the provisions of this production specification is carried out by an authorized private body, in accordance with the provisions of art. 10 of EEC regulation no. 2081 of July 14, 1992.

Article 8.
Designation and presentation
The designation of the Piacentina Cup must be indicated in clear and indelible characters, clearly distinguishable from any other writing, which appears on the label and must be immediately followed by the mention Protected Designation of Origin.
These indications can be combined with the denomination logo.
The addition of any qualification not expressly provided for is prohibited.
However, the use of indications that refer to names or company names or private brands is allowed provided they do not have a laudatory meaning or are likely to mislead the purchaser, as well as the possible name of pig farms from whose farms the product derives.

Video: Pancetta Artesanal (June 2022).


  1. Kizahn

    I believe that you are making a mistake. Let's discuss this. Email me at PM.

  2. Badal

    I apologise, but, in my opinion, you are not right. I suggest it to discuss.

  3. Kwatoko

    Did I miss something?

  4. Eddy

    In my opinion, this has already been discussed, use the search.

  5. Uli

    What can you say about this?

  6. Pryderi

    The magnificent idea and the time frame

Write a message