{"product_id":"spalla-stagionata-disossata-intera-4-kg","title":"Whole boneless aged pork shoulder, 4 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCured 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.\u003c\/p\u003e\n\u003ch2\u003eBoneless Cured Shoulder: An Ancient Cut, Cured with Character\u003c\/h2\u003e\n\u003cp\u003eEight 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.\u003c\/p\u003e\n\u003cp\u003eChoosing 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.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Boneless Cured Shoulder\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBoneless cured shoulder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eItaly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected Italian pork shoulder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003eApproximately 8 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e4 kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eChilled 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eSlicing, charcuterie boards, gourmet sandwiches, appetizers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to enjoy it at its best: The tradition of Italian cured meats\u003c\/h2\u003e\n\u003cp\u003eBoneless Cured Shoulder is at its best at room temperature, never cold straight from the refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eL'slicer:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe knife:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassic pairings:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan bread crostini\u003c\/strong\u003e: the most straightforward pairing: cured shoulder on warm crostini with a drizzle of Tuscan extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSemi-aged pecorino\u003c\/strong\u003e: the creaminess of pecorino balances the savory flavor of the shoulder, aged for 8 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGourmet sandwiches\u003c\/strong\u003e: 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\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWildflower honey\u003c\/strong\u003e: the sweet-and-savory contrast with cured pork shoulder is surprising and distinctly Tuscan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the kitchen: Cured Pork Shoulder as an Ingredient\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePork shoulder sauce\u003c\/strong\u003e: diced small and browned with onion and tomato; the aged fat melts slowly, releasing exceptional aromatic intensity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRustic frittata\u003c\/strong\u003e: diced and cooked with eggs, herbs, and grated pecorino: a bold Tuscan main course\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePizza and focaccia\u003c\/strong\u003e: thinly sliced over warm Tuscan focaccia; the heat slightly melts the fat, amplifying the aromatic profile\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMixed platters\u003c\/strong\u003e: the star alongside Tuscan cheeses for a platter that showcases the full tradition of Italian charcuterie\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan Table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: the quintessential Tuscan red. The freshness and tannins of Chianti Classico pair perfectly with the savory flavor of pork shoulder cured for 8 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: fuller-bodied and more structured, an ideal pairing for a bold-flavored shoulder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRosso di Montalcino\u003c\/strong\u003e: more approachable than Brunello, but with the structure needed to pair with a long-cured cured meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Boneless Cured Pork Shoulder\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between cured pork shoulder and prosciutto?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it boneless?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs a slicer necessary?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003eIs 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.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Whole boneless 4Kg","offer_id":53916216230224,"sku":"SPAL-DISS-4KG","price":54.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/spalla-di-maiale-stagionata-disossata_webp.png?v=1793790960","url":"https:\/\/naturabioitalia.com\/en\/products\/whole-aged-boneless-shoulder-4-kg","provider":"Natura Bio Italia","version":"1.0","type":"link"}