Cooked Shoulder of San Secondo

Obtained from the pig’s shoulder and expertly steamed, the Cooked Shoulder of San Secondo offers a symphony of flavours when enjoyed hot and thickly hand-cut savouring its tenderness and sweetness, or cold and perfectly shaved slices melting in your mouth, letting you appreciate its unmistakable taste. It was one of the favourite Salumi of the great master Giuseppe Verdi.