Spalla Cruda
Palasone Spalla Cruda
Elsewhere the shoulder is minced into salami and cotechino; around Parma it is cured whole, boned or not, and the result is one of the province's serious meats. Making and ageing it is a charcutier's job.
Designation
- Certification
- Slow Food Presidium
- Category
- Meat products (cooked, salted, smoked)
Where it is made
Polesine, Busseto, Zibello, Soragna, Roccabianca, San Secondo Parmense, Sissa and Colorno comuni, Parma province
How it is made
Skinned and trimmed, the shoulder is rubbed hard with coarse sea salt and pepper and set upside down in a basin on supports, clear of the liquid it throws off; the salting and draining are repeated for six to eight days and it is then cased in a pig's bladder. Made only in the cold months, November to February, and aged at least 10 months boned, 14 on the bone.