It is located in the front part and being a widely used muscle, it has a low percentage of fat infiltration and a high percentage of proteins, properties that make it excellent for any type of diet. The Official Production Regulation states that procedures and techniques similar to those for Prosciutto® are followed during the preparation of the Spalla. Maturation takes place on a whole piece, including the bone, for a minimum of 12 months. Macchiaiola Maremmana® Spalla has a sincere, decisive, and very aromatic flavour.
The slices of the shoulder, cut with a knife, have purplish-red lean meat with a well-balanced pinkish-white fat layer, which after cutting turns pink and at room temperature tends to melt naturally, thanks to the high content of healthy unsaturated fats; in these conditions it is possible to taste the flavour and softness of the slices which tend to melt in the mouth, leaving on the tongue multiple sensations which stimulate salivation and the need to chew other morsels.