This is the remarkable story of an art that has been passed down unchanged through the centuries. It recounts how a tiny area of production (a few square kilometres in the Lower Parma region) has led to a lasting tradition. The first mention of this salume occurs at the end of the 12th century, where it gained renown at the court of Modena. Much later it was a favourite of Giuseppe Verdi. As with the Fiocco di Spalla, Bettella’s Spalla Cotta di San Secondo requires the expertise of local artisan butchers to detach the meat from the shoulder blades without damage or bruising during the delicate operation of boning.

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