Vacuum-packed. Good for up to 120 days
“SODO DI SPALLA STAGIONATO” DRY-CURED DEBONED AND TRIMMED PORK SHOULDER
This is the ‘heart’ of a dry-cured pork shoulder. Produced from carefully trimmed shoulder pork, it comes in an oblong shape. We can consider it the equivalent of “culatello” for ham. The result is a softer and easier to cut slice than traditional pork shoulder. We only use national meat.
1521 Kj. / 363 Kcal.
Serve sliced with bread (best with unsalted, rustic Tuscan bread). Perfect in pasta dishes, main courses, or as a pizza topping.
Keep in a cool and dry place under 14°C (57°F).