Only a few, prized ingredients are used. After six months of slow aging in an underground cellar (per production regulations), the Coppa becomes "Piacentina" and can boast the PDO (Protected Designation of Origin) label. Upon slicing it reveals a bright red color interspersed with white, at times pinkish marbling. Aromatically it's delicate, while in the mouth it unveils flavors of superb expressiveness. Notes of dried fruit and nuts form part of a sweet-savory contrast of pleasant length.
