Cooked shoulder of San Secondo

Price per kg: €22.00   

After being deboned, trimmed and salted, the shoulder is aged in a bladder for a short period (30-40 days) without the addition of spices. At the end of this light ageing, the shoulder is cooked in water, wine (it can be white or red Fortana) with the addition of those spices and vegetables that will give it aroma and flavor. Cooking takes place over a very low heat at a temperature of about 75° and lasts several hours, thus giving the aromas time to flavor the meat evenly. The cooked shoulder is also used to give taste and flavor to stuffed pasta such as ravioli and tortelli. Average size 1 kg, vacuum-packed.