The Cured Pork Shoulder is certainly one of the best known and most appreciated cured meats of the Tuscan tradition all over the world. The processing and curing methods that interest it are the same as those of Tuscan Prosciutto with the difference that, being of a smaller thickness, it has a lower quantity of salt and a shorter curing. This allows the meat, already tasty in itself, as it is obtained from the tastiest anatomical part of the pig, to better assimilate the aromas.

Cured Pork Shoulder

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€39.90
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The Cured Pork Shoulder is certainly one of the best known and most appreciated cured meats of the Tuscan tradition all over the world. The processing and curing methods that interest it are the same as those of Tuscan Prosciutto with the difference that, being of a smaller thickness, it has a lower quantity of salt and a shorter curing. This allows the meat, already tasty in itself, as it is obtained from the tastiest anatomical part of the pig, to better assimilate the aromas.
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Cured Pork Shoulder.

Considered, erroneously, to be less valuable and tasty than Prosciutto, the Cured Pork Shoulder has a dry, red-colored meat and an intense flavor. The pieces of meat intended for this preparation are carefully selected by choosing only the best pork shoulders which will initially be worked with coarse salt and, after about twenty days, washed with warm water and massaged carefully. After that, the shoulder is left to mature until fully ripe in a cool and dry place for at least 4/6 months.

Once it has matured, the Cured Pork Shoulder can be tasted in all its intense flavor, a characteristic that fans of strong flavors at the right point will be able to appreciate.

On the palate it immediately returns a pleasant and persistent taste that has nothing to envy to the typical Tuscan Ham. In fact, both represent the excellences of this territory, but differ in the position of the meat, maturing time and flavor. The shoulder may seem poorer and smaller than the leg of the ham, but it is only an impression given by the fact that it is obtained from a part of the pig, that belonging to the front legs, closer to the bone and, therefore, with less presence of meat, but as far as the flavor is concerned, even though they are different, also the shoulder has its connoisseurs and admirers who put it on the exact same level as the Tuscan Prosciutto.

The Cured Pork Shoulder, also cut simply by hand with a knife, is excellent served on a beautiful cutting board full of typical greetings to enrich it with flavor, but its taste is further enhanced even when accompanied by cheeses, both soft such as the “Giovane” Slightly Aged Pecorino, which seasoned, such as the “Crosta D'Oro” Aged Pecorino, or combined with beans and seasonal figs. In addition, it also finds many places within different traditional cuisine recipes that require an extra touch of flavor.

 

Size: 1.5 kg. Vacuum packed product. The weight can undergo slight variations.

Ingredients: Pork, salt, spices, aromatic plants, preservatives: E 250, E 252.

How to store: Store in the fridge between 0° C - +4° C.

Average expiry: 120 days.

Gluten Free

11-180-9632

Average nutritional values for 100 g of product - Product features

Energy (kJ/kcal)
1282/306
Fat (gr.)
22,4
Of which saturates (gr.)
0,0
Carbohydrate (gr.)
0,0
of which sugars (gr.)
0,0
Protein (gr.)
26,2
Salt (gr.)
4,5
Gluten Free
Yes
Type Of Meat
Tuscan Pig
Vacuum Packed
Yes

Specific References

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5
10/07/2021|Ottima spalla

ottimo prodotto e azienda molto seria

5
10/02/2021|Ottima qualità

Trovato tutti i prodotti di ottima qualità

5
09/30/2021|Molto buona

Veramente buona, stagionata al punto giusto.

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Cured Pork Shoulder

The Cured Pork Shoulder is certainly one of the best known and most appreciated cured meats of the Tuscan tradition all over the world. The processing and curing methods that interest it are the same as those of Tuscan Prosciutto with the difference that, being of a smaller thickness, it has a lower quantity of salt and a shorter curing. This allows the meat, already tasty in itself, as it is obtained from the tastiest anatomical part of the pig, to better assimilate the aromas.

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