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Culatello and Cured Meats
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.

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Shelf Life: Approximately 4 Months

€181,50

ONLY FOR ORDERS WITH US DESTINATIONS

Customs duties and charges, will be determined by the US Government Authorities and will be paid by the final recipient.

Weight 1.9 Kg.

Quantity

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 PDO, accompanied by a glass of Emilian wine, which you can find in the dedicated section of our shop