We are in San Giorgo Piacentino, between Emilia and the West, where the Gagliardi family has been producing typical cured meats from Piacenza for almost 100 years. The founder Ubaldo started producing in 1932 and today his grandson Manuele has taken up the baton.

We have entrusted to him our capocolli and pancette made from 100% Casertana breed.

The patient hands of his workers fill our coppa in the ‘pelesina di sugna’ and sew our pancetta by hand with a rope. After they have been carefully tied and left to dry, they finally open the doors of the cellar where they season on wooden racks for at least 120 days. This is where the ‘good’ moulds take their natural course and add an unique aroma to the product, so that it can bear the name Coppa e pancetta from “Giuliana” selection.