Spalla cotta di San Secondo
The Spalla cotta di San Secondo Parmense is a traditional specialty of Emilia-Romagna that represents the excellence of Parma's pork butchery tradition. It is a pork shoulder slowly braised in wine and aromatics, which acquires extraordinary tenderness and deep flavor. A robust and generous dish, perfect for winter tables and celebrations.
Preparation
- 1
Clean the pork shoulder, dry it well with paper towels and season generously with salt and pepper.
- 2
Sear the shoulder in a Dutch oven with hot oil on all sides until browned, then transfer it to a plate.
- 3
In the same pot, sauté the vegetables (carrot, celery, and onion, roughly chopped) for 5 minutes until golden.
- 4
Deglaze with red wine, scraping the bottom of the pot to incorporate the cooking residues.
- 5
Return the shoulder to the Dutch oven, add the broth and aromatics (bay leaf, rosemary, and thyme).
- 6
Cover with a lid and transfer to a preheated oven at 160°C or cook on very low heat on the stovetop for approximately 5 hours.
- 7
During cooking, turn the shoulder halfway through to ensure even cooking.
- 8
When the meat is very tender and pulls apart easily, remove it from the liquid and transfer to a serving platter.
- 9
Strain the cooking liquid if desired, or serve the shoulder directly with its reduced sauce.
Chef's Tips
This recipe requires patience but rewards you with extraordinary results. The day after, the shoulder is even more flavorful: store in the refrigerator and reheat gently. Perfect served with polenta or mashed potatoes.