Though bolder and zestier than the delicate leg, shoulder ham is firmer and has a thicker layer of fat providing just the right intensity of salt versus sweet. Few know how to bring out the best of ‘Spallaccio’, as shoulder ham from the region is known. However, the artisans from the Langhirano hills are experts in negotiating the difficult conformation of this cut of meat. Despite the tendency of Spallacio to lose its footing during the curing process, Bettella has found a way to overcome this difficulty, returning it to its origins and traditional goodness.

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