Spalla di San Secondo is a traditional Italian cured meat that originates from the Emilia-Romagna region. It is made from the shoulder of pork and is known for its delicate flavor and tender texture. This specialty can be found in various towns and communes of Emilia-Romagna, including San Secondo Parmense, Parma, and Polesine Parmense.
In San Secondo Parmense, you can find Spalla di San Secondo at local butcher shops such as Macelleria F.lli Riva and Salumificio Pedrazzoli. In Parma, it is available at Salumeria Garibaldi and Salumeria Rosi. Polesine Parmense offers Spalla di San Secondo at Salumificio Conti and Salumificio La Rocca.
One popular way to enjoy Spalla di San Secondo is by serving it thinly sliced as an antipasto or on a charcuterie board. It pairs well with Parmigiano Reggiano cheese and a glass of Lambrusco wine. Another delicious recipe is Spalla di San Secondo stuffed with herbs and roasted to perfection. The meat can also be used in pasta dishes or as a topping for pizza.
Spalla di San Secondo has received the prestigious PAT (Traditional Agri-Food Product) recognition, which guarantees its traditional production methods and quality. The specifications for Spalla di San Secondo include using only the shoulder of Italian pigs, a minimum curing period of 12 months, and the absence of additives or preservatives.
Sources:
– “Spalla di San Secondo” – www.prodottitipici.it
– “Spalla di San Secondo” – www.emiliaromagnaturismo.it