"Paesana" Cooked Shoulder is an ancient culinary speciality linked to the Parma area. It is made from shoulder and neck cuts of pigs bred in Italy, after strict selection and control procedures. The deboned shoulders and necks are salted and then seasoned with wine, pepper, cinnamon, garlic and nutmeg. They are rolled and tied before enveloping in casings, then they undergo a further tying by hand at the end of the maturation period. The shoulder shaped in this way is then slowly steamed. Its shape is round and when cutting, the colour is an intense pink; it has a delicate and aromaic taste with a tender texture.
• It does not contain gluten, lactose, milk proteins and added polyphosphates.