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1 x Whole Culatello aged 12 months - 4,2 kg / 9.24 Lbs.
| Standard | Express | |
|---|---|---|
| Italia | Non Disponibile | 1/2 Giorni lavorativi |
| U.E. | 3/5 Giorni lavorativi | 1/3 Giorni lavorativi |
| Altri Paesi | 5/7 Giorni lavorativi | 2/4 Giorni lavorativi |
Traditional Culatello, processed using the finest part of the pork leg, is a product of excellence of Italian charcuterie. The whole production process is carried out by expert butchers: they remove the bone and the rind from the leg, then salt and tie it, shaping it like a pear. In the past, when pigs were slaughtered at home, the Culatello was sold, exactly like hams. Butchers paid high attention to its production in order to make good profit and guarantee the livelihoods of his family.
Its taste cannot be described: you can only try it.
A little curiosity: since the name culatello was considered vulgar, for some centuries it has been called "investitura" which literally means stuffed into a natural casing.
It is highly suggested to keep the Culatello in water and wine for a minimum of 24 hours before slicing it. This way, the product will become softer and easier to slice.
Slice it thinly and enjoy it with butter balls or Parmigiano Reggiano PDO on bread; match it with a glass of good Emilian wine that you can find in our Wines section.
How to store it: spread a bit of olive oil or butter on the cut part; wrap the Culatello in a linen cloth and keep it in a cool place or in the fridge.
Organoleptic properties:
Aged: 12 months
Ingredients: pork, salt, dextrose, natural flavours; gluten and lactose free
Allergens: none
Preservatives: potassium nitrate, sodium nitrite
Calories per 100 g: about 286 kcal
Format: Whole traditional untreated Culatello, string-tied, 4,2 kgs
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