“SPALLA STAGIONATA” DRY-CURED BONE-IN PORK SHOULDER

An authentic symbol of the Tuscan countryside and its traditions, the dry-cured pork shoulder can be considered the ‘humble’ variant of ham, an original staple of the Tuscan countryside and its traditions. Its processing method is unique, rarely found in other Italian regions, where the cooked shoulder produces cold cuts. Its strong taste and texture are unmistakable. This product comes from a whole pork shoulder on the bone, dry-cured with sea salt. It is entirely produced and cured in our facility of Pontassieve (Florence).