Viola of Canossa

The "VIOLA DI CANOSSA" (seasoned shoulder) is obtained from a heavy pork shoulder born, raised, and slaughtered in Italy, processed with sea salt, natural aromas, and spices. It is a cured meat similar to the Iberian shoulder, keeping the foot and being well-suited for knife cuts.

Characteristics:
- Careful dosage of salt
- Total absence of chemical preservatives, nitrates, and other additives
- A long and natural aging process in the microclimate of the Enza Valley between Reggio Emilia and Parma, which makes the product sweet and appetizing

An artisanal and limited production