Spalla Cotta di San Secondo (Cooked Shoulder of Ham)

This ancient cured meat (documents of 1170 talk about it) is obtained from the front shoulders of pork, raw-boned and steeped in aromas and herbs for 15 days. It is then tied, strictly by hand, assuming the appearance of a large sphere, which will then be aged for 25/30 days, and finally baked at a low temperature in water with red wine and vegetables for several hours. This process gives the Spalla Cotta called after “San Secondo”, the market town from which it takes its name, a particularly delicate aroma and flavour, especially if served hot. Great as an appetizer or together with other salami, matched with hot homemade bread or with the famous “torta fritta”.