San Secondo cooked shoulder

Ancient Parma cooked ham

It is a typical salami of the lower part of Parma: "I will not become feudal lord of the Rocca di San Secondo, but I can send you a spoonful of that saint," wrote Giuseppe Verdi in one of his letters. And here are the reasons for so much praise: very noble raw material, the shoulder with its cup (origin Italy) which, after a long rest in boiled, is stuffed into natural bladder, tied by hand in rope and cooked slowly. 
From the delicate salting and seasoning, it is the meat that commands, with its veins of fat that make it mostoso, delicate, suadente.
Traditionally, it is eaten hot.