Spalla cotta It's a typical product of San Secondo and surrounding areas, including Fontanellato.
We obtain it from pig's shoulder ("spalla" is the italian for shoulder), after a process of boning, trimming off, fat removing and dry-salting.
The binding is sapiently handmade and after a few weeks of seasoning, it's boiled in water with some wine, laurel, onion, garlic and rosemary. Its flavour is sweet and delicate.
The weight of a whole Spalla Cotta goes from 5 to 8 kg. You can find it in various shears of different sizes.
You can choose also to buy it with bone; in this case the weight goes from 8 to 13 kg.

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