Directly from Parma:
- CulatelloWhole, 4.2 Kg./9,25 Lbs, seasoned at least 12 months
Culatello is known all over the world as the “King of deli meats”. In the past, when a pig was killed at home, the Culatello, as well as the Ham was to be sold. The pork butcher took great care over processing this cut because it provided part of the family’s sustenance.
The entire production process is is hand made by expert butchers. Maturationis slow, since it has to “rest” for at least one year.
How it is produced:is made with the muscular inner part of the thigh of the pig, opportunely skinned, deboned and finally wrapped up whith twine, giving to the piece of meat its particular “pear” shape
Ingredients:meat of pork, salt and black pepper
Nutritional features:it is rich in iron, potassium and phosphorus
Energy value on 100 gr of Parma Ham with fat removed:284 kcal / 1183 k
Expiration date:3 months
How to store:smear the cut part with a drizzle of olive oil or butter, cover the culatello with a linen cloth, taking care to keep it in a cold place.
Combination:Cut into thin slices. It's highly recomended along with the bread, with some curl of butter in winter
DELIVERY ONLY IN EUROPE