It is a San Secondo’s typical product and of its neighbouring zone, including Fontanellato. It is obtained from the pig’s shoulder, which is then deboned, trimmed, degreased and dry salted. The binding is skilfully made by hand and after a few weeks of aging it is steamed adding wine and aromas, such as laurel oak, onion, garlic and rosemary. Its flavour is sweet and delicate. The weight of a whole Spalla varies around 5 and 8 kilos, but it is also available cut in half, four or eight parts. It is also possible to buy a Spalla with the bone, its weight varies between 8 and 13 kilos.
- Packaging: Vacuum
- Weight: 1.5 Kg
Ingredients: pork meat, salt, dextrose, fructose, spices and natural flavourings. Antioxidant: sodium L-ascorbate Preservatives: sodium nitrite
NOTES: GLUTEN FREE – LACTOSE FREE
Nutritional value:
Energy value ki 460 – kcal 110
Fats 5 g of which saturated fat acids 2 g
Carbohydrates 1 g of which sugar 0,9 g
Proteins 15 g Salt 2 g
Minimum aging period
Approximate weight of the finished product 6 kg
Chemical physical features Aw <0,96 and 5,5<pH<6,90
Microbiological profile:
Total aerobic count <1, 0x104 ufc/g
Enterobacteriaceae: <1,0x102 ufc/g
Escherichia coli: <1,0x101 ufc/g
Salmonella: absent in 25g
Listeria monocytogenes: absent in 25g
Chemical analysis
Moisture: 55÷65%
Ashes: 1÷4%
Proteins: 15÷25%
Lipids: 10÷20%
Packaging
Whole, half and cuts: vacuum-sealed
Shelf-life Vacuum-sealed: 6 months
Tag Present if vacuum-sealed
Seal Absent
Storage conditions Store at T< +4°C
How to use Ready for use
Vacuum sealed Spalla Cotta can be stored in the fridge for six months.
Once cut it can be stored for ten days, wrapped in a rag, we suggest covering the cut surface with a clear wrap. Slices must be stored in the fridge and eaten same-day.
We suggest heating some widely hand cut slices using the bain-maire technique or using a microwave (with a spoon of water and covering it with food wrap); instead, if you want to heat a whole chunk, we suggest submerging the vacuum-sealed product in boiling water (for at least 30 minutes per kilo) and then slicing it with a knife or with a meat slicer.
