The traditional dish of the restaurants down the Po river, in the area of Mantua and Parma

spalla cotta tipo ^“san secondo^”

Gluten-free and Allergen-free product

Every single trattoria in the Po region would produce and serve it warm, as tradition specialty.
Spalla Cotta is prepared using pork shoulder and neck muscles, seasoned with spices and just a pinch of salt.
After 2 weeks of maceration, it is tied by hand with twine, cased in beef intestine and tied again to give it its traditional shape.
After some weeks of aging, it is cooked very slowly for several hours.

Winner for 2 years straight (2010-2011) of the Cooked Shoulder National Competition organized by Fiera Millenaria di Gonzaga (local fair) on behalf of the Ministry of Agriculture.

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peculiarities

Whole piece
Half
Plastic Tray
Cooked shoulder is a typical artisanal product with subtle and delicate taste which enhances if served warm
Weight: from 8 to 9 Kg ca

spalla cotta tipo “san secondo”