Classic Culatello whole with rope, not peeled
Typical product of the province of Parma, culatello is made from the largest muscular part of the hind leg of pigs, deboned and without skin. It is hand-salted and dressed externally with a protection (bladder) to better preserve and protect it. Its processing ends with the hand-tying.
It is a cured meat with an intense and distinctive flavour reminding the scents and aromas of a well-defined area (the Bassa Parmense). It is a classic product that shows the territory and moulds in the Po Valley cellars.
The whole product should be hung in a damp, poorly ventilated place. It should be peeled and washed before consumption. Once cut, it is recommended that the product be kept in the refrigerator.
It does not contain added gluten, dairy products, allergens or chemical flavourings.
Needle to pierce the cured meat
Pack of suet
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