Riserva MAB Appennino Tosco-Emiliano

Traditionally produced in the Lunigiana, but especially in the town of Filattiera, where the altitude between 600 and 700 meters and the microclimate build the ideal conditions, the "spall a cotta" (cooked shoulder) is produce between December and February to be eaten in spring (but it can be left to age even for one year). The shoulder with its bone is salted, spiced and enveloped with the bladder skin, with the fat skin or with the pig's stomach for the aging.