Whole boneless aged pork shoulder, 4 kg

Cured shoulder is a dry-cured meat made from the pig's shoulder, with a bolder flavor than ham and a lower price. It is made from Italian pork, cured for approximately 8 months and deboned: a whole 4 kg piece, vacuum-sealed and ready for the slicer at home, in a deli, or in a restaurant.

Boneless Cured Shoulder: An Ancient Cut, Cured with Character

Eight months of slow aging transform the shoulder into something completely different from the original product: the intramuscular fat melds with the adjacent muscles, enzymatic processes develop intense aromatic complexity, and the meat takes on a texture that rivals the finest aged hams.

Choosing to debone it before curing is a practical decision that does not compromise the quality of the finished product. In fact, it makes for more even curing and means the product is ready to use right away: no bone to deal with, no waste, and you can slice it immediately with a home slicer or knife.

Technical Specifications: Boneless Cured Shoulder

How to enjoy it at its best: The tradition of Italian cured meats

Boneless Cured Shoulder is at its best at room temperature, never cold straight from the refrigerator.

Serving temperature: Bring the shoulder to room temperature at least 20-30 minutes before slicing. At 18-20°C, the intramuscular fat softens and the aromatic profile developed over 8 months of curing emerges fully, rich, rounded, and lingering.

L'slicer: To get the best from the Boneless Cured Shoulder, use a slicer with a well-sharpened blade. Thin, almost transparent slices are the right thickness: at that thickness, the fat and lean meat are perceived in balance, and the aromatic complexity of 8 months of curing comes through fully.

The knife: If you don't have a slicer, use a long, straight-edged knife with a smooth, continuous motion and no pressure. The boneless product is much easier to slice by hand than a bone-in shoulder.

Classic pairings:

• Tuscan bread crostini: the most straightforward pairing: cured shoulder on warm crostini with a drizzle of Tuscan extra virgin olive oil
• Semi-aged pecorino: the creaminess of pecorino balances the savory flavor of the shoulder, aged for 8 months
• Gourmet sandwiches: thinly sliced cured pork shoulder is one of the best ingredients for quality sandwiches: more character than cooked ham, more tenderness than long-aged cured ham
• Wildflower honey: the sweet-and-savory contrast with cured pork shoulder is surprising and distinctly Tuscan

In the kitchen: Cured Pork Shoulder as an Ingredient

• Pork shoulder sauce: diced small and browned with onion and tomato; the aged fat melts slowly, releasing exceptional aromatic intensity
• Rustic frittata: diced and cooked with eggs, herbs, and grated pecorino: a bold Tuscan main course
• Pizza and focaccia: thinly sliced over warm Tuscan focaccia; the heat slightly melts the fat, amplifying the aromatic profile
• Mixed platters: the star alongside Tuscan cheeses for a platter that showcases the full tradition of Italian charcuterie

Pairings: The Tuscan Table

Wines:

• Chianti Classico: the quintessential Tuscan red. The freshness and tannins of Chianti Classico pair perfectly with the savory flavor of pork shoulder cured for 8 months
• Morellino di Scansano: fuller-bodied and more structured, an ideal pairing for a bold-flavored shoulder
• Rosso di Montalcino: more approachable than Brunello, but with the structure needed to pair with a long-cured cured meat

FAQ: Boneless Cured Pork Shoulder

What is the difference between cured pork shoulder and prosciutto? The main difference lies in the cut and muscle composition. Prosciutto is made from the hind leg, a more uniform cut with fat around the outside and a more predictable curing process. Pork shoulder comes from the foreleg, has a more complex muscle composition, more evenly distributed intramuscular fat, and a more complex, rustic flavor profile. Those who love bold, complex flavors often prefer shoulder to prosciutto.

Why is it boneless? Deboning before curing is a practical choice that offers three advantages: more even curing without the bone as a barrier, ready-to-slice meat without special equipment, and no waste. Deboning does not compromise the final aromatic profile; 8 months of curing develop complexity regardless of whether the bone is present.

Is a slicer necessary? No, deboning makes it easy to slice even with a good knife. However, a slicer ensures thin, even slices that bring out the full aromatic profile developed by the long curing process. If you have the option of using one, we recommend it.

Is the 4 kg weight exact? The listed weight is approximately 4 kg. Since this is a natural artisan product, the final weight may vary slightly from one piece to another.