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Traditional Culatello - Over 12 Months - Whole

Traditional Culatello - Over 12 Months - Whole

Traditional Culatello is the result of the ancient wisdom of master butchers, who still make it by hand today, just as it was once done in country homes. Cut from the finest part of the Italian pig's leg, it was carefully salted and hung in cellars, where it matured slowly, becoming a treasure to be sold at the market. A cured meat that cannot be described, only tasted.

Shelf Life: Approximately 4 Months

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331,25 €

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The traditional culatello, made from the finest part of the pork leg from Italian farms, is a high-quality cured meat product. The entire production process is carried out by expert master butchers. Boneless and rindless, it is salted and tied by hand into the classic pear shape. In the past, when pigs were slaughtered at home, the culatello together with prosciutto, it was intended for sale. The butcher paid particular attention to its production because part of his family's livelihood depended on the success of this cured meat. Its taste cannot be described, it can only be tasted.

A little curiosity: since the name culatello was considered vulgar, for several centuries it was called "investitura," which literally means stuffed in a natural intestine.

Before slicing, we recommend soaking it in water and wine for at least 24 hours to soften it and make the skin easier to remove. Cut thin slices to enjoy on bread with a few curls of butter and flakes of Parmigiano Reggiano DOP, accompanied by a glass of one of the Emilian wines you will 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: toasted aroma 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.