Le Spalle

From the gastronomic tradition of Tuscan pork butchery Spalla (shoulder) is the product of the processing and ageing of the meat from the pig's forequarters. The process is similar to that used for Prosciutto, but different in terms of appli-cation and ageing.

The addition of garlic, pepper and chilli in the curing process creates the typical characteristics of aromaticity and depth of flavour of the product.

  • Spalla stagionata disossata Il Borgo

    Cured and boned shoulder

    Weight:

    3.5 kg average

    Maturing:

    approx. 5 months

  • Spalla stagionata con osso Il Borgo

    Cured shoulder on the bone

    Weight:

    5.5 kg average

    Maturing:

    approx. 5 months