Press room
Italian version

La Rocca


The company was founded in 1963 in Castell'Arquato, a medieval village in the Apennines near Piacenza, and since then has expanded: today the founder's heirs combine tradition and innovation in the best possible way. The products are classic Piacenza cured meats, starting with the area's three PDOs of salami, coppa and pancetta, as well as culatello and fresh sausages. The meat is from heavy pigs bred in Emilia Romagna and Lombardy. The coppa and other long-aged products are matured in underground cellars.

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