Often confused with prosciutto, Spalla Cotta proudly reclaims its identity. The shoulder blade or scapula, defines its character and peculiarity. The “younger sister” of the rich and opulent ham which becomes prosciutto, pork shoulder puts the raw curing process to the test because of the flat shoulder blade which divides it in two. Subsequent cooking softens the blade. Bettella doesn’t play favourites – all cuts of meat are a result, in equal parts, of expert artisan preparation and the Maiale Tranquillo^®.

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