Coppa Piacentina PDO: Aged in Val Tidone

Sweetness and fragrance are the hallmarks of Coppa Piacentina, the queen of Piacenza's cured meats, particularly the coppe produced and aged in Val Tidone, an area uniquely suited to this process due to its environmental conditions. Its delicate and unmistakable flavor makes Coppa Piacentina the ideal cured meat for all occasions: as part of a pleasant appetizer platter, as a light summer main course, as a snack, or as a treat in a classic sandwich or the traditional Val Tidone batarö. Coppa Piacentina PDO is produced using the neck muscles of the pig; therefore, only two coppe can be obtained from each pig. The production process consists of four phases: first, the raw material is placed in contact with a carefully measured mixture of salt and spices; after a cold resting period, which allows the salt and aromas to penetrate the meat evenly, the product is massaged and wrapped in the characteristic natural pork casing known as the "pelle di sugna"; the product is then tied and placed in special rooms to dry for 10-15 days; finally, it undergoes an aging phase that lasts from six months to a year, depending on the size.

Coppa Piacentina PDO: prepared exclusively according to the PDO regulations

The first documents linking the Grossetti family to the production of cured meats date back to 1875, with Pietro Grossetti's shop in Pianello Val Tidone, but oral histories and accounts go back even further. Until the post-World War II period, the production of cured meats in Val Tidone was tied to the rhythms of the seasons and nature, to rural life and the local shops. There were no large-scale cured meat factories, only artisan shops where the actions carried out for centuries in country homes were repeated every year. The "butcher's ritual" of curing pork is an ancient tradition linked to the sustenance of farming families, and over time, the trade was also entrusted to shops that preserved traditions and honed expertise. The Grossetti family, too, generation after generation, has managed its artisan delis in Pianello Val Tidone, becoming a point of reference for those seeking cured meats of excellent quality and leaving their mark on the history of Val Tidone cured meats. Ingredients: Pork meat, salt, sugars: dextrose. Preservatives: E252-E250 Nutritional Table:

Average values	100 g	per single product
kJ /kcal	1637/394
Fat	g 30.39
of which saturates	g 12.73
Carbohydrates	g 1.82
of which sugars	g 0.28
Protein	g 28.35
Salt	g 4.83

Storage instructions:  We recommend removing it from the refrigerator and letting it breathe, uncovered, for at least half an hour before cutting, to enhance its aroma and fragrance. Can be frozen: keep refrigerated Fresh product with short shelf life: NO average weight 1800g