According to some archaeological findings, it can be imagined that the use of pork meat was much diffused among the inhabitants of the Pianura Padana already during the Bronze Age. This hypothesis becomes even more real when prehistoric bone fragments were excavated in this area, especially pork bones. However the very first witness dates back to the Roman period: a bronze medal, a sort of amulet to keep around one's neck and which is now conserved in the Civic Museum of Piacenza, and which depicts a small pig with the extreme 'toes' in the form of a ring. In the middle Ages the conservation of pork was very diffused in Italy, France and in Emilia, particularly in this area where it is produced and which had been limited to the villages of the area. The real commercial activity was diffused later, as from the 15th century the pork produced in this area became very popular among the markets of this northern region and was known as 'roba de Piaseinsa' to distinguish it from other cold cuts of the area.
The Coppa is usually served as hors d'oeuvres and accompanied by the DOC wines Colli Piacentini, which exalt the typical taste.
To guarantee the authenticity of Coppa Piacentina Dop, each product label issued by the consortium members bears the following: the wording "Coppa Piacentina Dop" accompanied by the pertinent blue European Community seal; the consortium logo (red with a cornucopia and a heraldic coat of arms); the Ecepa mark (certification body).