It was the 1970’s in the kitchen of our family restaurant, the “Cavallino Bianco”. Aunt Emilia and Mrs Amanda, both class of 1901, were described as “Guareschian” cooks (after the famous local author and journalist Giovannino Guareschi); two women who had mastered the flavours of our local territory! Apart from the incredible dishes of local tradition they were past masters in the art of preparing cooked salumi.
Once they got their hands on the best cuts of the haunch of pig they massaged the meat and marinated it with wild herbs for a number of days before beginning the long slow cooking in the lowest part of the “Angelo Po” wood burning stove. This cooking process lasted for days as the heat had to wrap itself around the cut of meat almost without being noticed… at least thats what the ladies said!
This was followed by a long period of rest, almost a maturing period. This was the “Cotto Spigaroli” and today after nearly 50 years we make it with the same taste, the same inimitable perfume and the same melt in the mouth consistency: above all, however, with the same care, love and traditional recipe.
- Only from heavy white pigs of between 180 and 230 kg
- Ingredients: the fiocco cut of the haunch, and a brine of water and sea salt, dextrose, fructose, aromas, antioxydant E301, preserving agent E250
- Maturing: 60 days
- Weight: between 2,5 and 4,5 kg at the end of cooking
- Sales: vacuum packed
