The pork butcher's art in Italy: from Emilia Romagna to Tuscany

The pork butcher’s art is a century-old tradition in Italy, based on an accurate selection of the best raw materials, adoption of traditional production methods, and protection of know-how and customs handed down through generations.

These are the fundamental elements allowing to produce cold cuts masterpieces becoming the main characters of many countryside festivals, food tasting events, teaching labs and cooking classes.

Today we want to celebrate Italian cold cuts’ artisanal way of production. That’s why we will start a journey from Emilia Romagna to Tuscany to talk about protected designations of origins.

PDO Coppa Piacentina

Let’s make a stop in Emilia Romagna, in the Piacenza province, where PDO Coppa Piacentina is produced. Coppa Piacentina is cured shoulder butt with protected designation of origin, whose production technique dates back to the roman empire.

The PDO production protocol regulates every step of the production process in such a way as to ensure consistent quality and distinctive features to this cold cut masterpiece. Coppa Piacentina is made from pork shoulder, and its production begins from pigs rearing within Emilia Romagna and Lombardy regions.

As the production protocol requires, it is processed in the Piacenza province, where it’s cleverly salted and balanced in flavour with spices, striving to keep the right sweetness the product should have.


PDO Coppa Piacentina is then dry-cured for at least six months. In the first seven days, it is stored in a ventilated ripening room under controlled temperatures between 15°C and 25°C with 40-90% humidity rate, then the temperature is reduced and the humidity rate raised.

PGI Finocchiona & Tuscan Salami

We end our journey in the homeland of PGI Finocchiona and Salami, Tuscany.

PGI Finocchiona is a variation of salami made of finely ground pork and fat that owes its uniqueness to one ingredient: fennel seeds, whose quantity is exactly specified on the production protocol.

The recognition of a protected geographical indication is the quality trademark that guarantees to all actors in the supply chain, from the pork breeder to the processor to the final consumer, that the product is compliant with the standards.



Tuscan salami is a large sausage seasoned with salt and black pepper and stuffed into the pig's large intestine. Its ancient method of production seems to have remained the same over centuries.

Tuscan salami is a fantastic treat, especially on a slice of flatbread. Alternatively, it also combines well with legumes balancing its intense taste. 
Usually very appreciated by the foodies!

You can find all these products on our web store in the Cheese & Salumi section. Enjoy them all!