Spalla Cotta

Spalla cotta is a type of salumi traditionally prepared in the low Parma region, including its place of origin, San Secondo, as well as Roccabianca, Pievottovielle, Fontanellato, and the province of Cremona. To prepare this specialty, a cut of pork shoulder with the coppa or cup attached to it is seasoned with salt and pepper, flavored with cinnamon, nutmeg, and garlic, encased within a pork or beef bladder, manually tied with rope mesh, and then allowed to age in a cold place, typically for one or two months.

The cured meat is traditionally simmered with water, wine, and bay leaves, then consumed hot or chilled. Solid, tender, and fragrant, the cold cut usually weighs up to 8 kilograms and it is characterized by a reddish brown outer surface and pink meat on the inside, with defined red muscle mass and white marbling throughout.

Slices of spalla cotta are usually consumed as an appetizer, accompanied by a glass of red wine such as Fortana or Fortanina, and fresh bread or torta fritta. Considered to be one of the most ancient products of Parma and a favorite of renowned composer Giuseppe Verdi, the meat specialty is praised every year during a celebration held in San Secondo.