Spalla

Spalla, derived from the Italian word for shoulder, primarily refers to cuts of pork shoulder prepared through slow cooking, roasting, or curing. The dish has deep roots in central Italian culinary traditions, particularly in the Marche and Emilia-Romagna regions, where it was historically a way to utilize tougher, flavorful cuts of meat. Key ingredients typically include the pork shoulder itself, often seasoned with salt, pepper, garlic, rosemary, and occasionally fennel or chili flakes. A great version of spalla distinguishes itself by attaining an exceptionally tender, almost pull-apart texture while maintaining a crispy, well-rendered exterior if roasted, or a silky, delicate consistency if cured. In Marche, spalla is often braised with local white wine and tomatoes. Regional variations abound: in Emilia-Romagna, spalla cruda is a dry-cured raw ham from San Secondo Parmense, aged and served thinly sliced, while in Friuli-Venezia Giulia, spalla cotta is boiled or steamed and pressed for a tender, sliceable loaf. At Casale del Barone in Mercatello Sul Metauro, the dish is prepared via Sentieri Golosi, a culinary route that emphasizes traditional, locally sourced ingredients and methods. There, the spalla is slowly cooked to enhance its natural richness, paired with seasonal vegetables and a reduction of the braising liquid, exemplifying the rustic elegance of the region.