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Spalla cotta
prosciutto di Parma
culatta and fiocco
culatello, fiocchetto and strolghino
pancetta and guanciale
spalletta and spallacio

Spalla di S. Secondo is the part of the pig's shoulder with the blade bone on the inside. After maturing for approx. 12 months, it is consumed raw and is much appreciated for its particularly delicate taste.
Spalla cotta (cooked shoulder) is a more typical product which, after a brief maturing phase, is cooked in water, wine and aromatic herbs.

 Download spec sheet "Spalla di San Secondo "