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The product
Spalla cotta affumicata Giannarelli
Lightly smoked cooked shoulder prepared according to Tuscan tradition
Code:
82454
Country of origin:
Italy - Tuscany
Weight:
9 kg approx
Minimum order:
1 piece
| Description | Shoulder of heavy pigs from the PDO ham circuit of Parma and San Daniele, crafted in an artisanal manner and seasoned with spices and salt |
|---|---|
| Appearance | The slice has a beautiful vibrant pink color, is firm yet tender, and never dry |
| Taste | Sweet and clean, with a subtle smoky note; the fat is not cloying and gives the shoulder meat a pleasant melt-in-the-mouth texture |
| Our selection | In all Giannarelli products, from the classic lard to the more innovative cooked shoulder, the artisanal craftsmanship and expertise in spice blending are evident: never too much and never ordinary, the spices are key to the renowned success of this iconic Colonnata-based company |
| Suggestions | It can be sliced by hand like porchetta or on a slicer for a classic presentation; exceptional when paired with horseradish cream or porcini mushroom cream on warm bread |
| Ingredients | Shoulder of 100% Italian pork, salt, honey and spices, antioxidant E316, preservative E250 |
|---|---|
| Weight | 9 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated between +4°C and +8°C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 719 kJ / 172 kcal Fat: 10,5 g of which saturates: 4,8 g Carbohydrate: <0,6 g of which sugars: <0,6 g Protein: 22 g Salt: 1,8 g Typical value per 100 g |
The producer
Giannarelli - Colonnata (MS) - Tuscany
Why we chose them
Marino Giannarelli is a true gentleman, in love with his land and his work learned from his father Nestore who opened a butchery shop in Bedizzano
(north of Carrara) on the marble side of Colonnata in 1953. Here, Nestore, began to produce typical cured meats and above all lard, important food
for the quarrymen of the area because it was a light but nutritious meal during working days in the marble quarries.
In the Colonnata laboratory of the Giannarelli family, between the marble basins for the maturation of lard, Carlin Petrini founded in
November 1999 the first Slow Food Presidium in history: now lard is no longer a presidium and since 2002 has become an IGP product that the
Giannarelli family has been producing for three generations with unchanged passion
From the same producer
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