“Rustic” cooked shoulder ham

vacuum-packed halves

175.00 / VAT included

Typical specialty from Emilia Romagna


SKU SPA01 Categories ,

This specialty is typical of Emilia and is born from the union of Coppa and shoulder ham, exclusively from heavy Po Valley pigs. The two kinds of meat are flavoured with salt and spices, and left to marinate for 15 days to really soak up the flavours.
They are then tied by hand and left to dry for two days, before being cooked gently at a controlled temperature.

Chef’s Tips

There are infinite ways to enjoy this specialty. Simply sliced or in a panini. As an appetiser on canapés or in sandwiches.
The Emilian tradition is to enjoy it hot with torta fritta (fried dough).
Wine matches: A lightly sparkling white wine or dry spumante, or a light red wine, such as Lambrusco or Bonarda.

HOW TO SERVE
Sliced as a main course or one-course meal.
Great idea! Slice thickly, heat and serve with a side salad or fresh or grilled vegetables.

Additional information
Weight 7.3 kg

Discover The Range

We are located in the tastiest part of Italy: Langhirano, near Parma, Emilia, the beating heart of Italian gastronomic quality.

Langhirano is a revered site for any gourmet who’s fond of air cured ham. Only here, in the valley where the Parma Creek runs, the weather agents provide the unique conditions that allow the perfect seasoning process for Parma Ham and the other great cold cuts of Parma tradition.
We have worked here since 1956. 

Discover the complete range