Petronilla was the name of my beloved grandmother, a hard-working woman with a frank and determined personality but a good and cheerful soul. This typical cured meat from the Tuscan-Emilian Apennines is dedicated to her. In order to obtain it, the whole shoulder of the pig is ‘disassembled’ with the entire shoulder blade and the front foot, removing only the ‘paletta’ bone located in the plateau.

Once arrived at the Ca’ Dante factory, the shoulders are rounded with a knife and salted by hand just once with saturated salt as in the mountain tradition. They are then salted by brush with a pork lard-based mixture and left to season naturally in the family cellars for at least four seasons.