COPPA PIACENTINA IGP 8 months in half kg 0,8 – 0,9

It is the most precious cut from the Piacenza’s stuffed meat portfolio. The manufacturers of this kind of cured meat are absolute masters in selecting and curing the cuts, turning them into little masterpieces of taste. The Coppa Piacentina is obtained from the muscular part of the neck of the swine, covered in salt and spices and let age for at least 6 months before its commercialization. The deep light purple colour, contoured over the edges by the fat that characterises this cut, will surprise you with its armonious and unique taste.