The cooked shoulder from San Secondo Cotta is is irresistible if eaten hot. This salami is typical of the “low” Parmense, in the areas near the Po river. It is obtained from the pork shoulder, is plunged into natural bladder and cooked at low temperature for a long time. I recommend that you dip the sliced Cracked Shoulder still under vacuum and make it simmer for about 20 minutes, slicing it to a cut knife not too thin, its flavor, its tenderness, will upset you. I suggest you accompany him with a piece of hot focaccia, it would be the best with the famous Torta Fritta, but only in Parma. You can also eat this cold in thin slices.