Merkki: Cav. Umberto Boschi

Typical Parma cold meat, much loved by Giuseppe Verdi, obtained by cooking shoulder muscles including shoulder-blade and nape. After salting (done by hand), the San Secondo Shoulder is boned, packed into ox bladder, hand-tied and matured briefly. After its short maturing period, (a few weeks) it is cooked and vacuum-packed. It is also available uncooked (cod. 100) and cooked but still containing the shoulder-blade (cod. 110)


PRODUCT PLUSES
• only fresh Italian meats
• as should be, the part of the shoulder containing the nape is used
• the shoulder is not packed in synthetic gut but in ox bladder and hand-tied (it takes 20 minutes to tie each piece)
• this territorial product has an inimitable taste
• application for PGI registration has been made