Spalla di San Secondo
search
  • Spalla di San Secondo
  • Spalla di San Secondo

Shoulder of pork from San Secondo

€68.00
Tax included

The San Secondo pork shoulder is an ancient cured meat from the province of Parma that is obtained from the upper part of the front leg of the pig, skilfully worked in an artisanal way.

Ready to slice, vacuum packed for long life and practical storage.

Size: 3,35 Kg approximately
Quantity

  Use your preferred payment method

Use the payment method you prefer and complete the order in complete safety

  Free shipping

For orders over € 300 free shipping throughout Italy!

  Services for companies

Request the price list reserved for companies and B2B

Shoulder of pork from San Secondo

History

The San Secondo pork shoulder is a typical salami of the province of Parma, known and appreciated since 1170, as evidenced by chronicles and parchments of the time.

Production

The San Secondo pork shoulder is obtained from the upper part of the front leg of the pork, boned, trimmed and salted by hand. After a short seasoning that gives it its particular flavor without adding teas and aromas, it is cooked in water and wine with the addition of natural spices.

Once cooked, the cooked  pork shoulder is left to cool and vacuum-packed. In this way it is possible to increase its duration over time and allow for convenient storage at 4 ° C.

Tips for tasting and pairings

The San Secondo pork shoulder is ideal served sliced as an appetizer. To enhance its aroma and flavor, it can be served as a main course by simmering it for a couple of hours in water and wine.

We recommend to taste it paired with emilian fried dumpling or polenta, accompanied by a good red wine.

Data sheet

Area of origin
Province of Parma
Weight
3,35 Kg approximately
Package
Vacuum packed
Preservation
4°C
Suggested foods
Emilian fried cake or polenta and red wine