The raw shoulder of Palasone (part of the municipality of Sissa) is a typical cured meat of the “Bassa parmense” (the Parma lowland).
It can be found with bone or boneless, but the finest and oldest one is believed to be the one with bone.
It can be considered the oldest cured meat of the Bassa parmense, as its production is already documented in 1170.
Its shape is the same as the one of the “Fiocco di Culatello”.
You can easily recognise it by the rope hanging down at the bottom.
It is made in the Culatello production area – which includes the eight municipalities of Polesine Parmense, Zibello, Soragna, Busseto, Roccabianca, San Secondo, Sissa, Colorno – and it follows a clear product specification adopted by the Palasone raw shoulder Coterie.
