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.