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pork shoulder

Spalla cruda and spalla cotta are pork shoulder, cured or cooked like ham (and some say, just as good). The spalla cruda di Palasone, which originated in the Po valley town of Palasone di Sissa, is in the Ark of Taste.

The spalla cotta di San Secondo, salted for 12 days, bound and drained for a month, then cooked in a court bouillon with Marsala wine and bay leaves, was first recorded in Parma in 1170 and a firm favourite of Giuseppe Verdi.

Text © Dana Facaros and Michael Pauls

Images by: poderecadassa