Spalla Cotta di San Secondo

Traditional and delicious cured meat, the Spalla cotta di San Secondo is produced in a small area of the Parma lowlands, of which San Secondo is the heart.

It is made from the shoulder of the pig which, after being deboned and covered with herbs and spices (salt, pepper, garlic, cinnamon and nutmeg), is left to rest for a couple of weeks. Then, it is stuffed in a bladder, tied up with strings and allowed to rest in refrigerated rooms for at least 25/30 days. Then, the Spalla can be left to mature in cellars and, 24 months later, you can savour a delicious Spalla cruda (raw ham). However, most of the time, it is cooked slowly at a low temperature (between 70° and 80°C) in water, red wine and bay leaves. It is mellow and aromatic, delicious both warm and cold.

It is a wonderful starter or appetizer served with warm homemade bread or traditional torta fritta (fried bread dough).

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