Fresh cured pork shoulder

This product is made according to specific techniques certified by the Consortium of Culatello di Zibello as fresh cured pork shoulder of Palasone di Sissa.
It is made only from first choice shoulder of a pig.

Meat is slightly salted for no longer than 5 days and thereby cured in natural gut. Shape and weight are similar to Fiocco di Culatello.

We produce cured shoulders using traditional techniques from accurate selection of meats Shoulders are aged in natural environments and ancient cellars for at least 10 months.

Cured shoulder can be recognized for its silky-rose nerves and peculiar flavour.

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