Coppa Piacentina is made in Piacenza, in the Northern part of Central Italy. This is an area co continental climate, humid and without strong temperature variations. These are perfect conditions for breeding, particularly of pigs. Texture of fat is in fact linked to the pace to which they grow; if the temperature is too low, growth is slow and fat becomes soft.
Evidence of breeding in the area date back to the Bronze Age. Pigs' bones have been discovered among prehistoric tools. The figure of a pig is drawn on a Roman pendant, certifying the presence of swine in this region. During the Middle Ages, people icing in the Pianura Padana farms specialized in seasoning and aging of cold cuts. Starting from 1400 cold cuts from Piacenza, roba de Piasenza, became known and and sought for in the markets.
Coppa is first seasoned with salt, pepper, cloves, laurel seeds, cinnamon, and other spices; it is then wrapped in its shell and, after drying, is left to age for at least six months. The deriving scent is delicate and mildly spicy. Taste is particularly sweet.
Coppa Piacentina DOP can be used as an ingredient for traditional local dishes or enjoyed raw as an appetizer. Its taste is further enhanced by a Colli Piacentini DOC wine.