The Coppa Piacentina DOP of the Val D'Ongina factory is made with the cervical muscles of pigs born and bred in Emilia Romagna or Lombardy. The weight of the fresh coppa, before the production, can be below 2.5 kg. Its main peculiarity is its sweetness, given by the perfect balance between the fat and the meat and also by an attentive use of salt and spices to avoid overpowering the taste of the meat .
San Lazzaro (Piacenza), Emilia Romagna - Italy.
Pork meat, salt, natural flavors, spices. Preservatives: E252 (potassium nitrate).
HOW IT'S MADE
The steps of the production of the Coppa Piacentina DOP are: first of all the meat, that is carefully selected by skilled butchers, is deboned and then salted. This process is carried out by hand by rolling the meat on a specific amount of salt and other aromas. The next step is the salting, which is moving the meat into a controlled temperature cell in order to facilitate the salt to penetrate into the meat so that it can become sweet and fragrant. The meat is put into a pig casing that is nothing more than a very thin, resistant and odourless membrane. The coppa is then tied and pierced to allow the meat to dry and the pre-curing of the meat, which is carried out for about 25 days in well-aired rooms. The last step is the curing that takes place in fresh and humid cellars. The Coppa Piacentina DOP curing lasts at least 6 months.
The Coppa Piacentina DOP Val 'Onginais an excellent cured meat, especially when consumed on its own or as an aperitif together with great wines. Outstanding when paired with metodo classico wines such as the Franciacorta and the Trento DOC. The main pairing is still with the Emilian Lambrusco.
In the fridge at 4°C / 8°C.
About 100 g thinly sliced, vacuum packed. When opening the vacuum bag, let it breathe for 10 minutes before consuming.