Half Culatello aged 12 months
- Producer: Salumificio Cav. Umberto Boschi
- Containing: 2,1 Kg. / 4,6 Lbs.
- Shelf Life: : 4 months
- Shipping: available only in Europe
1 x Half Culatello aged 12 months – 2,1 Kg. / 4,6 Lbs.
|Italia||1/2 Giorni lavorativi||1/2 Giorni lavorativi|
|U.E.||2/3 Giorni lavorativi||1/2 Giorni lavorativi|
|Altri Paesi||4/5 Giorni lavorativi||2/3 Giorni lavorativi|
Traditional Culatello is obtained from the thigh of pigs reared following traditional methods. The best part of the leg is carefully trimmed, salted and shaped. Then, is is put into a natural casing and tied with natural fibre.
It is said that the first production of Culatello took place by mistake: a ham was cut inaccurately, so it was then portioned in several parts. Because the weather of the areas next to the Po river is very wet, the curing of the whole thigh was impossible.
For this reason, it became necessary to remove the bone from the fresh ham and let the parts age separately.
These became the delicacies that the whole world knows: Culatello and Fiocchetto.
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 little of oil or butter on the cut part, wrap the Culatello with a linen cloth, taking care to keep it in a cool place or in the refrigerator.
- 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
Preservatives: potassium nitrate, sodium nitrite
Calories per 100 g: about 286 kcal
Format: half traditional untreated Culatello, vacuum-packaged, 2,1 kgs
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