The San Secondo cooked shoulder is a typical product of ancient parmesan tradition; it is obtained from pork shoulder and nape muscles. Workmanship is completely hand-made. Cured meat are tied by skilled workers and hanging in appropriate room where moisture and temperature are controlled. In this phase inner moisture migrates close to the surface and salt, moves inside the meat. Today only some families, for their own use, and some traditional delicatessen factory produce the'spalla cotta di S.Secondo'.