Coppa Piacentina PDO: Aged in Val Tidone

Sweetness and fragrance are the hallmarks of coppa piacentina, the queen of Piacenza cured meats, particularly the coppe produced and aged in Val Tidone, a territory especially suited to this process thanks 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 of cold cuts, as a light summer main course, as a snack, or in the 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. Production takes place in four stages: first, the raw material is brought into contact with a mixture of salt and carefully measured spices; after resting in the cold, which helps the salt and aromas penetrate the meat uniformly, the product is massaged and wrapped in its characteristic natural pork casing known as the “pelle di sugna”; the product is then tied and placed to dry in special rooms for 10-15 days; finally, it moves to the aging phase, which lasts from six months to a year, depending on the size.

Coppa Piacentina PDO: prepared exclusively according to the rules of the PDO product specification

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 memories and oral 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, and to rural and shop life. There were no industrial plants, only artisan shops where the same gestures performed 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; over time, the trade was also entrusted to shops, where traditions were preserved and skills were refined. The Grossetti family, generation after generation, also 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 Nutrition Facts:

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

Storage instructions: We recommend taking it out of 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 short-shelf-life product: NO average weight approx. 850g, product subject to natural weight loss