It is produced from carefully selected local pig thighs, naturally seasoned in damp cellars for never less than 16 months.
Sweet and fragrant taste: "EXCELLENT".
Only for Europe
Before eating culatello, the ropes should be removed and the exterior carefully brushed, skinned and with the outer fat trimmed away, thinly sliced, preferably by hand.
- To store: Wrap in a cloth, better if linen, and store in a cool place or in the refrigerator.
- Accompaniments: Culatello, in its magnificence, stands up to high-class and simple and common resources. We recommend the elegant and boisterous dry Malvasia or vintage Fortana, a red sparkling wine.
- To best keep culatello, wrap it up in a cloth, best if linen, and kept in a cool place which must not be a fridge which would deaden the taste. Accompanying Wine Culatello in its magnificence, is able to co-habitate with the highest personality, as well as with s imple and popular resources. We advise the elegant and cheeky dry Malvasia, or Fortana , a red wine slightly fizzy.