Coppa Piacentina DOP

Piacenza, Emilia-Romagna

coppa piacentina DOP

Based on some archaeological finds, it can be assumed that the use of pork was widespread among the inhabitants of the Po Valley already from the Bronze Age. The hypothesis is supported by the finding in those areas of prehistoric furnishings mixed with animal bones, many of which were pig. The first real evidence goes, however,to the Roman period: it is a pendant in bronze, a sort of amulet to hang around his neck, kept in the museum of Piacenza, depicting a little pig with the ends of the legs ring.

In the Middle Ages, the preservation of pork enjoyed widespread use in Italy and France, Emilia, in particular, became the center of this production, which for centuries was limited to the home. The business found itself spread further, as early as the fourteenth century and the beginning of the fifteenth century, in the territory of Piacenza pork were particularly sought after by Lombard merchants, in order to distinguish them from other less expensive meats, they called them “roba de Piaseinsa” (stuff from Piacenza).

How to consume
The coppa is usually eaten as an appetizer, usually combined with the wines of the Colli Piacentini DOC, which typically enhance the flavor.

How to preserve
Before cutting slices, you should remove the outer skin of the cup to prevent mold that alters the flavor inside the wrapping, if the cup is very seasoned, to facilitate the peeling may be useful to wrap with a cloth soaked in white wine for a whole day.

Proper storage can take place in the refrigerator, taking care to remove the skin and wrap the cup in a cloth, it is important to remove from the refrigerator an hour before cutting so it returns to room temperature.

How we make
Immediately after slaughter, followed by dry salting, with a characteristic mixture of salt and spices for a period of about a week when the coppa is seasoned and leaks. Then there is a break in the refrigerator for at least another week and then the coppa is massaged and covered with the diaphragm wall pig, it is then tied and left to dry in the dryers for seven days. Following the maturation step, at an ambient temperature between 10 and 17 ° C and a relative humidity of 70-90% for a period of at least six months and the weight of the final product should not be less than 1.5 kilograms.

Source: ISMEA

Real Italian Salami products available for purchasee online.

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