This is quite possibly the most ancient ‘salume’ of the Parma lowlands!! It is mentioned in the inventory of the Monks from the Abbey of Palasone in 1170. If culatello is the King of salumi then this is the Queen!
It has a unique taste which can excite the most demanding palate and its ruby red colour is intersected by the classical fatty stripes. Though much is being done to incentivate production, shoulder of ham remains an extremely rare product as it is so difficult to produce.
- Only from heavy pigs between 180 and 230 kg
- Ingredients: pork meat, salt, pepper, Fortana wine, garlic
- Maturing: minimum 10 months
- Weight: from 2 to 3,5 kg
- Sales: whole tied up with cord, whole or halved vacuum packed
