| Description |
Coppa Piacentina is produced in the Arda Valley near
Piacenza. It is made with a big, round cut of pork that runs from where the
shoulder meets the neck to the fifth-sixth rib of the carré. The meat is aged
between six months to a year and can be found stuffed into a pork casing or
beef intestine. This salume comes from a family tradition passed down in
country farmhouses where it was considered a very special product, to be eaten
on holidays or important events.
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