Did you know that Spalla Cotta di San Secondo is the oldest typical specialty of the lands of Parma? Giuseppe Verdi also liked it, and he explained to his friends the tricks to enjoy it.
Spalla Cotta di San Secondo, typical of the Bassa Parmense, is good both hot and cold. If you want to try it hot, cut it by hand, a little thick, and accompany it with a good glass of Fortana and a few slices of warm bread or with giardiniera, a specialty made only of crunchy and compact vegetables, carefully processed and seasoned with vinegar, sugar, salt and spices!
Spalla Cotta is obtained from the shoulder blade of the pig and cooked in hot water with wine and bay leaves. To savor all its sweetness, the salami must melt in the mouth little by little.
Can you resist its softness?