Shin of pork
Cut of meat: muscle and rind of the boned shoulder shin.
Processing: the salting is done strictly by hand, turning the lean part outwards; it is then left to rest for 4/5 days, then turned up and stitched in the two open parts.
Weight: 1.8 / 2.2 kg
Organoleptic propeties: when cut, it looks like a whole piece of muscle wrapped in a thin layer of fat and rind.
Eating suggestions: it is a purely Christmas and / or Easter product, typical of the Piacenza area; it can be sold between two pieces of wood (as in the photo) or vacuum-packed, therefore wood-free. It must be cooked for at least 3 hours, boiled slowly in water, prior to consumption.