Parco Regionale dello Stirone e del Piacenziano

The Coppa Piacentina DOP is produced only using the muscles of the pig's neck, from each pig one can obtain two "coppe".
The pigs used for the production of the Coppa Piacentina come from the territory of the regions Emilia Romagna and Lombardy, whereas the processing area is included only in the province of Piacenza, whose climate and territorial features are fundamental to obtain the unique sate who made this cold cut famous in history.