Shoulder of pork from San Secondo
€95.00
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.
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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
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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.