#52026XC02560Updated PDO specification for Coppa Piacentina
AI-generated summary for informational purposes only. Not legal advice. See the original source for the authoritative text.
This measure updates the protected designation of origin rules for Coppa Piacentina, the cured pork product from the Piacenza area in Italy. It tightens and clarifies requirements for the pigs used, including where they must be born, raised, slaughtered and cut, which genetic lines are allowed, what feed may be used, and how traceability must work from rearing to slaughter. The practical impact is mainly on pig farmers, slaughterhouses, cutting plants, processors, packagers and control bodies in the Coppa Piacentina PDO supply chain. Operators should review sourcing, feed records, genetic eligibility, carcass weight checks, marking or identification systems, and labelling, including use of the EU PDO symbol.
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Key Changes
- Pigs for Coppa Piacentina must be born, raised, slaughtered and cut in Emilia-Romagna and Lombardy, while production, slicing and packaging remain tied to the Piacenza production area.
- The specification now gives detailed rules on permitted pig genetics, bans meat from boars, sows and pigs with stress-susceptibility traits, and requires stronger traceability through slap marks or identification devices.
- Feed rules are expanded, including permitted raw materials, stage-by-stage rearing requirements, a rule that at least 50% of annual feed dry matter must come from the rearing area, and updated carcass weight criteria of 110.1 kg to 180.0 kg.
Obligations
What this law requires
Use raw material for Coppa Piacentina PDO only from pigs that are born, reared, slaughtered and cut within the permitted pig-rearing area of Lombardy and Emilia-Romagna; cutting operations must take place in those regions.
Use only pigs whose genetic origin and breeding cross comply with the permitted genetic combinations in the Coppa Piacentina PDO specification and the Ministry-approved list of genetic types.
Do not use meat from boars, sows, or pigs carrying unfavourable PSS traits for production of Coppa Piacentina PDO.
Manage the suckling stage so that piglets remain in suckling for at least 28 days and are nursed by the sow or artificially fed milk; only permitted raw materials, mineral, vitamin and amino-acid supplements, and additives may be administered.
Manage the weaning stage so that it lasts up to three months, piglets do not exceed 40 kg at the end of the stage, and feeding uses only permitted dry feed, raw materials, supplements and additives allowed by the specification.