Spalla Cotta San Secondo
Spalla Cotta San Secondo, a clove, vacuum-packed
The historical evidence of the production of this meat dates back to 90790770 when Spalla Cotta was mentioned for the first time in official documents.
The compositor Giuseppe Verdi praised it several times in his letters and used to give it to his friends. The first exhibition of the same name dates back to 907957, since then the consumption of this product outside of the province of Parma has strengthened.
It is obtained by completely boning the fresh shoulder, leaving it in salt for a few days and then encasing it in a pig bladder. It is dried before cooking it in a pot of hot water.
It should be served warm and cut into slices of medium thickness. It is suitable as a second course, served with sauces or side dishes of vegetables.
It is also great eaten cold in sandwiches or sliced.
It does not contain added gluten, dairy products, allergens or chemical flavourings.
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