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Traditional Culatello - Over 12 Months - Half

Traditional Culatello - Over 12 Months - Half

Born from an error and now a legend: Culatello Tradizionale has its roots in the foggy lowlands of Parma, where the humidity of the Po River forced pork butchers to cut up whole hams. Thus, from the most prized part of the leg, this rare cured meat was born, salted by hand and stuffed into natural casings. A masterpiece born out of necessity, today a symbol of excellence.

Shelf Life: Approximately 4 Months

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Shelf Life: Approximately 4 Months

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181,25 €

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The traditional culatello it is made from the leg of pigs raised using traditional methods. The best part is carefully trimmed, shaped, and sprinkled with salt. After resting, it is stuffed into casings and tied by hand with natural twine.

It is said that culatello was first made by accident, following a mistake in cutting a ham, which made it necessary to divide it into several pieces.

In fact, due to the humid climate of the lower Parma area near the Po River, the entire ham leg could not be cured, so it became necessary to cure the parts obtained separately, which we now know as culatello and fiocchetto.

Cut thin slices to enjoy on bread with a few curls of butter and shavings of Parmigiano Reggiano DOP, accompanied by a glass of Emilian wine, which you can find in the dedicated section of our shop

Appearance: fairly dry meat (lean part)
Color: bright red in the lean part; white in the fatty part
Aroma: hints of toast and a slight salty smell
Taste: balanced, very delicate

To preserve the quality and flavor of the Prosciutto di Parma PDO, it is essential to follow some simple but important guidelines for storage, both before and after opening the product Before opening when the ham is still sealed in its vacuum-packed packaging, it is recommended to store it in a cool, dry place. In a very cool cellar or in refrigerator a temperature not exceeding 10°C store in a cool, dry place, away from direct light and heat sources Once opened ham requires a little more care when it comes to storage. Ham should be stored in refrigerate between 4°C and 8°C, wrapped in cling film or in a clean cotton cloth this helps protect the meat from drying out and preserves its aroma and flavor. In addition, it is useful to lightly grease the cut surface with a drizzle of olive oil this small precaution helps to preserve the moisture of the ham and keep its organoleptic qualities intact. It is important to consume the ham within a few weeks of opening to enjoy its characteristics to the fullest, thus ensuring an optimal taste experience.