Proscuitto Cotto Spalla 250g | ūü¶ÜThe Bow Tie Duck Manila

Prosciutto Cotto Spalla 250g

Light, Tender, Delicious

Pro­sciut­to cot­to comes in beau­ti­ful, bright pink slices that are del­i­cate­ly soft and ten­der on the palate, full of mouth-water­ing fla­vors. Let its sub­tle, sweet scent car­ry you through savor­ing every morsel.


From the his¬≠toric Emil¬≠ia-Romagna region of north¬≠ern Italy, this bright pink ver¬≠sion of Ital¬≠ian ham is cooked at care¬≠ful¬≠ly cal¬≠i¬≠brat¬≠ed tem¬≠per¬≠a¬≠tures for that per¬≠fect blush of col¬≠or and ten¬≠der, moist cuts of meat. It retains a faint, nat¬≠ur¬≠al sweet¬≠ness from the com¬≠bined char¬≠ac¬≠ter¬≠is¬≠tics of the meat and the steam¬≠ing cook¬≠ing process. This par¬≠tic¬≠u¬≠lar cot¬≠to is from the shoul¬≠der part of pork.

Some¬≠times brined or sea¬≠soned with herbs and spices, it‚Äôs easy to tell high qual¬≠i¬≠ty pro¬≠sciut¬≠to cot¬≠to on sight. Each round slice must have a clear lay¬≠er of fat around the edge, with that healthy pink¬≠ness vis¬≠i¬≠ble in every com¬≠pact, mus¬≠cled sec¬≠tion. It‚Äôs lean and sat¬≠is¬≠fy¬≠ing¬≠ly fla¬≠vor¬≠ful, a rev¬≠e¬≠la¬≠tion to those accus¬≠tomed to its dark¬≠er crudo cousin!


With its light fla¬≠vor, pro¬≠sciut¬≠to cot¬≠to is a delight in sand¬≠wich¬≠es‚ÄČ‚ÄĒ‚ÄČeven to the pick¬≠i¬≠est chil¬≠dren. Grab a crusty cia¬≠bat¬≠ta for an after¬≠noon pani¬≠no and lay a few rib¬≠bony slices of this pro¬≠sciut¬≠to and a basil leaf or two over a bed of fresh moz¬≠zarel¬≠la‚ÄČ‚ÄĒ‚ÄČdelizioso! 

On a cheese and char¬≠cu¬≠terie board, pro¬≠sciut¬≠to cot¬≠to pairs best with bold cheeses like Gor¬≠gonzo¬≠la and fresh berries or mel¬≠on slices. Try it with fresh pineap¬≠ple cubes too! Your drink selec¬≠tion goes from white wines to beers‚ÄČ‚ÄĒ‚ÄČa crisp Pinot Gri¬≠gio, a Berlin¬≠er Weisse, or per¬≠haps even a sour beer.


Pro¬≠sciut¬≠to is, sim¬≠ply put, Ital¬≠ian ham‚ÄČ‚ÄĒ‚ÄČbut that doesn‚Äôt mean that it is in any way like thick slices of Amer¬≠i¬≠can-style ham. Espe¬≠cial¬≠ly the arti¬≠fi¬≠cial¬≠ly sweet¬≠ened vari¬≠eties. Pro¬≠sciut¬≠to comes in ‚Äč‚Äúcrudo‚ÄĚ or ‚Äč‚Äúcot¬≠to‚ÄĚ form. Both types come from a love¬≠ly pork part and fat lay¬≠er left on dur¬≠ing cur¬≠ing. After the cur¬≠ing process, what you‚Äôre left with is the begin¬≠ning of pro¬≠sciut¬≠to crudo, with a love¬≠ly deep red shade to the meat. Pro¬≠sciut¬≠to cot¬≠to, on the oth¬≠er hand, it‚Äôs one more step to steamed ten¬≠der¬≠ness. At Sega¬≠ta, they use only the best pork to yield the high¬≠est qual¬≠i¬≠ty prod¬≠ucts possible.

Storage Instructions

Keep in your fridge espe¬≠cial¬≠ly after opening. 

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