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Spalla cotta di San Secondo

San Secondo Parmense - PR

Of ancient origin, as early as the Middle Ages, the Spalla Cotta was known and appreciated as a delicious and original salami, just like it is written onto a parchment drawn up in San Secondo dated 1170. Even today, only to pronounce the name of Spalla Cotta, it is mouth-watering.

Spalla Cotta is made from the quart front of the pork and, thanks to the exclusively handmade process typical of this restricted area of Parma Po Valley, it turns into a delicious salami. After being boned, trimmed, salted, the Spalla Cotta is left to mature for a short period. It is then cooked in wine and water with the addition of natural spices, which give the product the taste and that aroma like no other.
Spalla Cotta is served hot with fried bread, polenta and quince chutney, accompanied by a glass of Fortana del Taro della Bassa.

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