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Culatello and Cured Meats
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.

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Shelf Life: Approximately 4 Months

€291,50

Weight 4.2 Kg.

Quantity

ATTENTION: Available for Shipping ONLY IN EUROPE.

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.

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 PDO, accompanied by a glass of one of the Emilian wines you will find in the dedicated section of our shop