The Spalla Cotta di San Secondo is a peculiar salume of Parma region with ancient origins rooted back in the Middle Age when they were already appreciating it as proved by the San Secondo parchment of A.D. 1170 and the A.D. 1184 chronicles. The Spalla Cotta di San Secondo is obtained from the upper part of the pig front legs and with the skilful handmade processing it becomes a delicious salume.
After boning, the Spalla Cotta di San Secondo goes through the salting process and, after a brief maturing that gives it a peculiar flavour without any added herbs, it is cooked into a mixture of water and wine with an addition of natural spices. At the end of the cooking and after a cooling down stage, the Spalla Cotta is vacuum packed and stored at around 4°C. The Spalla Cotta di San Secondo can be a starter or it can be an excellent second course after a couple of hours of boiling in water and wine in order to bring out its taste and aroma. It also suits torta fritta and polenta with a full-bodied wine.
