Gola (throat) is a characteristic product of Parma cold cuts production. It is obtained by skilfully working the meat with salt and with a combination of spices that provide the aged product with an inviting scent and a pinkish color of the fatter part. Born as a poor product linked to our peasant traditions and wisely handed down artisan skills, gola proves to be a small treasure: an unforgettable product that delights the palate.
It must be trimmed by removing rind and grease and then it can be thinly sliced: excellent eaten with warm croutons, polenta, torta fritta, focaccia or tigelle. The ideal pairing is with a full-bodied wine with a strong taste.
Once rind and grease have been removed, gola must be stored in the refrigerator (in the wine cooler, if there is one) protected by cling film.
Our cured meats come from pigs that are born, raised slaughtered and transformed in Italy