Pork shoulder ham is a traditional product of the Province of Rieti. It is made with whole pork shoulders. After butchering, it gets flavored with garlic and pepper; afterwards, the seasoning process begins: according to the product size, it goes from 7 to 11 months. Pork shoulders are characterized by a dark red color with white streaks and a sapid taste. The end product weights 7-8 kg.
Pork shoulder ham is traditionally prepared only in winter. The transformation process includes at first the meat selection (generally from a heavy animal), then meat salting and seasoning, drying through stoves, and maturing in cold places. Pork shoulder ham processing is documented in the municipal archives; the historical presence of this product in norcinerie is even more significant.