The Paletta is produced in Biella and the surrounding towns.
It’s made with part whose anatomical basis of pork shoulder blade.
It weighs about 2 kg, length about 20 cm and width about 13 cm.
The name derives from the flat shape, in fact, “Paddle”, which has the muscular part following its accession to the same anatomical basis.
It leaves about a month in brine and then comes the bagging.
It consumes preferably cooked, but raw, as or after storage in lard, in which case it takes on a spicy taste.