» 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.