Spalla cotta

Emilia

spalla cotta – Photo Salumificio Santini

Cured meat product with the fleshy part of the foreleg of pork (shoulder and cup), tanned, stuffed into the stomach or bladder or porcine skin, aged from several months to a year and cooked.

Has irregular globular shape, weighing between 4 to 8 kilograms.

Outside color is hazelnut brown, covered with a bladder tied with rope mesh tight.

Cut the meat appears firm and compact, pink with evidence of anatomical architecture, red muscle mass more or less dark, textures connective and fatty infiltration of white.

INGREDIENTS
Shoulder and cup fever
Salt
Pepper
Crushed garlic
Red wine
Spices variable composition from manufacturer to manufacturer
Porcine stomach, bladder or skin pig swine

STAGES OF PROCESS
Isolation of shoulder
Removal of skin and external fat
Trimming
Preparation of tanning and wine aromas
Immersion in the tanning
Stop at 2-4 ° C under tanning for 15 days
Clean by removing the excess tanning
Hand salting
Massage
Bagging
Spreading of salt and herbs
Stop at 20-22 ° C for several months up to one year
Liberation from the gut
Cooking in salted water for one hour for every pound of weight
AUTHOR
01/08/2006 – Guido Finazzi

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