The Piacentina DOP Cup is irregular. The product is perfumed, the aroma is sweet and characteristic.
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The Piacentina DOP Cup, obtained from the cervical muscle of bred and slaughtered pigs in the regions Emilia Romagna and Lombardy.
The Cup is produced according to the prescriptions of the DOP Disciplinary: manual salary, insacco in natural gut, ligature, drying and seasoning not less than six months from the date of salting.
At the time of sale the seasoned product is peeled, cut in half and vacuum packed.
The Piacentina DOP Cup is irregular. The product is perfumed, the aroma is sweet and characteristic.
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