Cooked shoulder 1,2 kg ca

Spalla Cotta is obtained from the front leg of the pig, while the ham is obtained from the hind leg.
After being boned, the meat is left to rest raw in the flavorings for 15 days. After this period, the Spalla Cotta is tied by hand and left to mature for 25/30 days.
The last stage of preparation involves cooking for several hours at a low temperature in water, red wine and bay leaf.

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