Coppa Piacentina PDO 1.8Kg - ilikeitalianfood
Salumi Grossetti

Coppa Piacentina PDO 1.8Kg

Regular price55,20€
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Coppa Piacentina is a PDO cured meat typical of Piacenza in the Emilia Romagna region. The raw material is the muscles of the pig’s neck, combined with a mixture of salt and spices. Rubbed and wrapped in a natural skin of pork wrap called "lard skin". The curing phase usually lasts from six months up to one year, depending on the size.

Coppa Piacentina can be enjoyed with the classic Torta Fritta or pickled vegetables. Perfectly paired with red wines, such as sparkling Gutturnio or Barbera; among white wines, we recommend Ortrugo Piacentino or Prosecco brut.

  • Weight: approx. 1.8 Kg
  • Region: Emilia Romagna
  • Ingredients: Pork, salt, spices
  • Storage temperature: < 8° C
  • Storage: Store in a cool and dry place
  • Shelf-life: 90 days from the date of production

Nutritional Information per 100g

Energy: 1403 kj
Energy alt: 338 kcal
Fat: 26 g
- of which saturates: 12 g
Carbohydrates: 0 g
- of which sugars: 0 g
Protein: 23 g
Salt: 4.2 g

Allergens: Not present.

Delivering To  UE

European Union deliveries within 2-3 working days starting from €10.00

Delivering To  UK

United Kingdom deliveries within 3-4 working days starting from €15.00 - Alcoholic products such as wines and spirits cannot be shipped to the UK.

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Origin

Emilia Romagna

Ask any Italian where their favourite place to eat is, and their response will undoubtedly be “mamma’s kitchen”. But if we change the context of the question and extend it to include a wider area, the answer will most likely be Emilia-Romagna. Our region's cuisine is one of the finest in the world. There are a number of reasons for this, each one tastier than the next. Just think of Emilia-Romagna's vast collection of PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) products, which are not easy to come by elsewhere.

Producer
Salumi Grossetti

Salumi Grossetti: Piacenza-style cold cuts coming from the tradition. The company boasts a long family practise in the production of traditional cold cuts from Piacenza. The workshop was created in 1875, in Pianello Val Tidone, handing down from generation to generation the art of preparing cured meats. After four generations, the workshop has now become a modern cured pork meat factory, equipped with advanced technological tools and procedures recognized at the Community level to ensure the highest standards in terms of food safety and healthiness.

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