Cooked Shoulder of San Secondo

Obtained from the shoulder of the pig and expertly steamed, the cooked shoulder of San Secondo offers a symphony of flavors both hot and thick so as to savor the tenderness and sweetness of its meat, and cold and thinner enough to allow it to melt in the mouth and appreciate its tasty fragrance. It was one of the favorite cured meats of the great musician Giuseppe Verdi. Ideal as an appetizer with fried cake and a glass of lambrusco.