Brochure
Product description
It is one of the most ancient deli meats in the Parma area and Giuseppe Verdi was one its most illustrious admirers. It is made from shoulder blade of the pig combined with coppa, then salted and flavoured according to the traditional recipe.
A must in Emilian starters, it is delicious eaten warm, paired with a glass of Fortana.
| Spalla cotta di San Secondo | Average weight | Format |
|---|---|---|
| Spalla Cotta di San Secondo whole vacuum packed | 8/9 Kg | - |
| Spalla Cotta di San Secondo half vacuum packed | 4/4,5 Kg | - |
Average nutritional values per 100g
- Energy value900 kJ / 215 kcal
- Fat14 g
- of which saturates4,9 g
- Carbohydrate1,5 g
- of which sugars1,5 g
- Protein21 g
- Salt1,7 g
