Originating from the countryside of the "bassa" wrapped in autumn fogs, this delicacy represents one of the oldest cured meats in the Parma tradition. Thanks to its recipe passed down through the centuries, probably known as early as the 1200s, it won the heart of maestro Giuseppe Verdi. The history of Spalla di San Secondo has its roots in the ancient traditions of the province of Parma, where the majestic castle of San Secondo Parmense dominated the landscape. This exquisite cured meat takes its name from this place, becoming over time a culinary icon renowned beyond regional borders. Spalla di San Secondo is much more than a simple cured meat; it is a piece of living history. For centuries, it has adorned the tables of Parma families during holidays and special occasions, passing down a heritage of flavors and traditions from generation to generation. The production of Spalla di San Secondo strictly follows traditional methods handed down through generations. From pig farming to slow and careful aging, every phase of the process is characterized by meticulous attention to detail, ensuring a final product of superior quality. In traditional Parmigian cuisine, Spalla di San Secondo plays a leading role. Used in numerous local recipes, it adds a touch of flavor and authenticity to dishes such as potato gnocchi with sauce and fried cake, embodying the soul of Emilian cuisine.
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Originating from the countryside of the "bassa" wrapped in autumn fogs, this delicacy represents one of the oldest cured meats in the Parma tradition. Thanks to its recipe passed down through the centuries, probably known as early as the 1200s, it won the heart of maestro Giuseppe Verdi. The history of Spalla di San Secondo has its roots in the ancient traditions of the province of Parma, where the majestic castle of San Secondo Parmense dominated the landscape. This exquisite cured meat takes its name from this place, becoming over time a culinary icon renowned beyond regional borders. Spalla di San Secondo is much more than a simple cured meat; it is a piece of living history. For centuries, it has adorned the tables of Parma families during holidays and special occasions, passing down a heritage of flavors and traditions from generation to generation. The production of Spalla di San Secondo strictly follows traditional methods handed down through generations. From pig farming to slow and careful aging, every phase of the process is characterized by meticulous attention to detail, ensuring a final product of superior quality. In traditional Parmigian cuisine, Spalla di San Secondo plays a leading role. Used in numerous local recipes, it adds a touch of flavor and authenticity to dishes such as potato gnocchi with sauce and fried cake, embodying the soul of Emilian cuisine.
