English
Italiano
English
Français
Deutsch
Español
Suomi
Svenska
Dansk
Nederlands
Bokmål
EUR € 
Your cart
There are no more items in your cart
IN 
AUSTRIA, 
BELGIUM, 
DENMARK, 
GERMANY, 
LUXEMBOURG AND 
NETHERLANDS.
Whole Culatello aged 12 months - 4,2 kg
- Producer: Salumificio Cav. Umberto Boschi
- Containing: 4,2 Kg. / 9.24 Lbs.
- Shelf Life: : 4 months
- Shipping: only in Europe
1 x Whole Culatello aged 12 months - 4,2 kg / 9.24 Lbs.
Rated 5/5
Based on 2 customer reviews
Spedizione con i migliori corrieri
| 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:
- Appearance: rather dry meat (lean part)
- Colour: bright red in the lean part; white in the fat part
- Smell: hint of toasted and a slight smell of salt
- Taste: balanced, very delicate
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
Customers who bought this product also bought:
Tap to zoom
Why choose Parmashop?
Because our products are appreciated
OVERGARD, DANIMARCA
Sylvester
DURHAM, STATI UNITI
Federico and Zhuolli
TIGARD, OREGON US
William
STOUFFVILLE, CANADA
Heather's father
SLANGERUP, DENMARK
Karsten
DIFFERDANGE, LUSSEMBURGO
Daniel and cousin
HAMONT, BELGIO
Domenico
CIBUS, PARMA ITALY
Dino and Mr.Balocchi
PARMASHOP, ITALY
Dino
ANGUSTA COURT, FLORIDA
Neil
GERMANTOWN; MARYLAND
Danilo's son
TENERIFE, SPAGNA
Ettore
BERLIN, GERMANY
Andy
ROTSELAAR, BELGIUM
Inge
NORMAN, OKLAHOMA US
Richard Conny Dave & Marilyn
ZURIGO , SVIZZERA
El hijo de Carlos
HALLEVALDSHOM, SWEDEN
Ghaith
STOCKTON, CALIFORNIA
John
KANELVVAG, NORWAY
Hannah and Shane
KOKSIJDE, BELGIO
Christel & Greet
HOVERDGARD, DENMARK
Daniel's Kid
BRASILIA, BRASILE
Eliane
ACETAIA MALPIGHI, MODENA
Volpi, Roberta e Eros
Click edit butt
MIAMI, FLORIDA US
Victor family
KILMANY, SCOTLAND
Dawson
Customer Reviews
Parma City of Gastronomy
Parma, Unesco city for gastronomy, is the epicenter of the Italian Food Valley
Certified Quality
The best PDO and PGI products carefully selected from the best producers
Top Customer Care
Roberta and Chiara always available for all your requests
Accurate Shipping
Packs prepared with care in food packaging and shipping with the best couriers
SECURE PAYMENTS
FAST SHIPPING
