DESCRIPTION OF THE PART: They are the 2 upper limbs.

PREPARATION AND INGREDIENTS: filter “salted” and leave to rest for 10 to 15 days. Said “stuccato” with a beat of lard.

SEASONING CONDITIONS AND TIMES: Hanging in the cellar at a temperature of around 10 ° 14 ° for a period of at least 1 year (up to 2 years depending on size). Strictly natural seasoning (without seasoning cells). Altitude, atmospheric pressure and natural humidity contribute decisively to its unique taste.

WHOLE WEIGHT: From 5 to 7 Kg. With bone and from 3 to 5 Kg. Without bone (limited production).

CHARACTERISTICS and TASTE: If the ham is the King of the seasoned, the spalletta is the Queen. Slightly thinner than ham, it maintains the same organoleptic characteristics.

SALES PORTIONS: Whole or in boned slices vacuum-packed of about 1 / 1.5 Kg.

PREPARATION FOR TASTING: Tasting in very thin slices to maximize the aromas.

PAIRINGS: With Umbrian bread, with melon, etc. 

STORAGE: Once it is better done in the refrigerator.§