As always, pork meat, spices and salt: nothing more. Once again, an ancient tradition from the lower Cremonese region is perfected by the Bettella brand. An artisan product, Fiocco di Spalla depends entirely on the skill of traditional artisan butchers and their ability to bone and prepare pigs’ feet. Excellent knife skills are required to extract the firm flesh of the Maiale Tranquillo^®, free-grazed from 22-24 months, without damaging
the delicate pork shoulder in the process. Once boned, flesh and fat are massaged vigorously with salt and spices before stuffing into oval-shaped, natural casings.

For more information please consult the product information sheet